skip to main content
For New Patients
Healtheuniversity > English > Cardiac College > Eat Healthy > Recipes > Beet Salad

Beet Salad

    Serving size:


    Preparation time:

    30 minutes

    Total time:

    2 1/2 hours

    Nutrition Facts
    Valeur nutritive

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

    Amount Per Serving
    % Daily Value
    % valeur quotidienne
    Calories / Calories120
    Fat / Lipides3.5g 4%
    Saturated / saturés0.5g 3%
    Trans / trans0g
    Cholesterol / Cholestérol0mg 0%
    Sodium / Sodium35mg 2%
    Carbohydrate / Glucides23g 8%
    Fibre / Fibres3g 11%
    Sugars / Sucres19g
    Protein / Protéines2g
    Vitamin D / Vitamine D0mcg 0%
    Calcium / Calcium40mg 4%
    Iron / Fer1mg 6%
    Potassium / Potassium180mg 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.​

    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


    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: