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Beet Salad with Sesame Vinagrette
Source: dLife

A visually appealing salad of beets and toasted sesame seeds.

Prep Time: 40 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 64.9
Total Carbs 12.4 g
Dietary Fiber 3.0 g
Sugars 8.2 g
Total Fat 1.2 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 340.5 mg
Protein 2.2 g
Sodium 82.5 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  fresh whole beets
2 tbsp  fresh lemon juice
2 tsp  cider vinegar
1 tbsp  sesame seeds
2 tbsp  minced onion
1 tsp  sugar
1 pinch  salt and pepper
  1. Trim the stems of the beets to about an inch, scrub the beets, and place them in a pot with water to cover. Bring to a boil, and lower the heat, cover and simmer for 30 to 40 minutes, until tender and easily pierced with a sharp knife. Drain and rinse with cold water until cool enough to handle.
  2. Remove and discard the skins, which should slip off easily, and slice the beets into a bowl.
  3. Toss with the lemon juice, vinegar, sesame seeds, onions or scallions, and sugar. Add salt and pepper to taste. Chill thoroughly for about 30 minutes and serve

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