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Hands-On Prep: 2 Min
• 2 tablespoons vegetable broth
• 3 tablespoons apple-cider vinegar
• 1 tablespoon raspberry vinegar
• 2 teaspoons sugar
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 (15-ounce) cans sliced beets, drained
• 1 red onion, chopped
• 2 tablespoons grated lemon zest
Combine the broth, cider vinegar, raspberry vinegar, sugar, oil, salt, and pepper in a large bowl. Add the beets and red onion; toss to coat. Cover tightly and refrigerate at least 30 minutes or up to 1 day to allow the flavors to blend. Sprinkle the beets with the lemon zest and serve at once.
Food Note: It's fun to experiment with different-flavored vinegars, such as the apple-cider and
raspberry versions in this salad. Try other combinations, including Champagne,
balsamic, tarragon, red-wine, white-wine, or sherry.
Per Serving (3/4- cup): 117 Cal, 3 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 278 mg Sod, 23 g Carb, 3 g Fib, 3 g Prot, 35 mg Calc.
POINTS value: 2
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