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Servings: 4 servings

Total Time: 40 minutes

  • 1 lb. fresh beets (about 4 medium beets)
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp olive oil
  • to taste salt and pepper
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp feta cheese

Add a pop of color and folate to your summer potluck with this nutritious beetroot salad!


Scrub beets to remove any dirt then place in a pot with enough water to cover. Bring water to a boil, then simmer for 20–30 minutes or until beets are fork-tender. Let beets cool then rub peel between two paper towels to remove the skin. Cube beets then toss with remaining ingredients. Store in the refrigerator. Top with feta cheese immediately before serving, if desired. 


165 calories; 11.2 g fat; 2.4 g saturated fat; 5.6 mg cholesterol; 159.6 mg sodium; 12 g carbohydrate; 3.3 g fiber; 8.2 g sugar; 2.8 g protein

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