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Healtheuniversity > English > Cardiac College > Eat Healthy > Recipes > Beet Salad

Beet Salad

    Presented By Longo's Video provided to you in partnership with Longo’s.

    Serving size:

    4

    Preparation time:

    30 minutes

    Total time:

    2 1/2 hours

    Nutrition Facts
    Valeur nutritive

    Serving Size (188g) / Portion (188g)

    Amount Per Serving
    % Daily Value
    Teneur
    % valeur quotidienne
    Calories / Calories 120
    Fat / Lipides 3.5g 4%
    Saturated / saturés 0.5g 3%
    Trans / trans 0g
    Cholesterol / Cholestérol 0mg 0%
    Sodium / Sodium 35mg 2%
    Carbohydrate / Glucides 23g 8%
    Fibre / Fibres 3g 11%
    Sugars / Sucres 19g
    Protein / Protéines 2g
    Vitamin D / Vitamine D 0mcg 0%
    Calcium / Calcium 40mg 4%
    Iron / Fer 1mg 6%
    Potassium / Potassium 180mg 4%

    ​Sodium​ plays an important role in controlling blood pressure and fluid balance. Eating too much sodium, however, may cause high blood pressure in some people and a harmful build​up of fluid in people living with heart failure. Learn more about sodium and your health »​

    There are many ways to include lower sodium alternatives to your daily diet. Registered Dietitian Margaret Brum and Chef David Marcus feature recipes and tips that enhance the flavour of food without the use of salt.​

    Ingredients
    2Whole beets
    1 canMandarin oranges
    3 cupsMixed greens
    3 tspsExtra Virgin ​Olive Oil
    2 tbspsCider vinegar
    2 tspsOrange juice
    1/4 tspGround dry mustard
    To tasteThyme and black pepper

    Directions

    1. Roast ​beets in oven for 60 to 90 minutes at ​ 375F.
    2. Cool beets for a few hours before peeling off the skin.
    3. Add 3 tsp of Extra Virgin Olive Oil.
    4. Add 1/4 tsp of ground dry mustard.
    5. Add in all the ingredients for the salad.
    6. Add 2 tbsps of the salad dressing.
    Last Reviewed: