Beet and Onion Salad


1 pound beets
1  bay leaf
1 cup onion; sliced thin
2 tablespoons parsley; chopped
1 tablespoon fresh oregano; chopped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
  freshly ground black pepper

Leave the root and 1 inch of stem on beets, and scrub with a brush.

Steam beets and bay leaf, covered, for 30 minutes or until tender.  Discard bay leaf.  Drain and rinse beets with cold water.  Drain.  Trim off beet roots; rub off skins.  Cut beets into 1/4-inch slices.  Combine beets and onion; arrange on a platter.

Combine parsley and next 4 ingredients (parsley through salt);  stirring with a whisk.  Pour dressing over beet mixture.  Sprinkle with pepper if desired.

 Diabetic Exchange: 1 1/2 vetetable, 1/2 fat

Source:  Cooking Light

6 servings

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