Beet Salad w/Mustard Dressing

By Fruits & Veggies - More Matters
You can make this salad using fresh or canned beets.

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  • Prep Time:


Serves: 4
Cups of Fruits & Vegetables per Serving: 1 1/4
Think Variety; Think Color: Red, Yellow/Orange, Green


8 medium beets, unpeeled

4 Tbsp lemon juice

4 Tbsp mustard

2 Tbsp vinegar

2 Tbsp olive oil

2 tsp sugar

4 tsp dill

black pepper to taste


  1. Cook the beets in enough water to cover them until they are just tender (about 1 hour).  Peel them and slice them crosswise.
  2. Combine mustard, vinegar, oil, sugar, dill and pepper in a medium bowl.
  3. Add the beets to the bowl and stir them gently.
  4. Refrigerate 1 hour before serving.

Nutritional Information

  • Calories:    154
  • Carbohydrates:    20g
  • Total Fat:    7.6g
  • Cholesterol:    0mg
  • Saturated Fat:   0.6g
  • Dietary Fiber:    5.2g
  • % of Calories from Fat:    44%
  • Sodium:    298 mg
  • Protein:    3.4g
  • Recipe Credit
  • The University of Maine Cooperative Extension



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