For a vegetable, beets are pretty sweet. Pun intended. Their glycemic index when cooked is 64, but their glycemic load is only 6.3. That means that when you are craving something sweet, but still want to stick to veggies, beets are a great choice. For this reason, I love adding them to vegetable juices, and eating them in a salad. At my local Whole Foods, they have this amazing beet salad that I attempted to recreate with this recipe. It’s pretty basic, but I love the taste of beets and they really shine, as the main ingredient. Plus, it tastes delicious as leftovers, which lets face it, most salads don’t.
Red Onion and Beet Salad
Prep time
Cook time
Total time
Ingredients
- 4 beets (medium to large)
- 1 cup of thinly sliced red onions
- 2 tbsp of apple cider vinegar
- 1 tsp of sea salt
Instructions
- Preheat oven to 400 degrees fahrenheit.
- Chop off beet greens leaving about 1 inch attached to root.
- Wash dirt off beets, then wrap them in foil individually.
- Line a baking sheet with foil, in case juice leeks from foil wrapped beets
- Bake at 400 degrees fahrenheit for an hour. Beets are done when they are soft and you can easily slide a knife or fork in.
- Let beets cool enough so you can handle them. With a paper towel, wipe off the skin.Then chop them.
- Thinly slice red onions.
- Then, mix red onions, beets, apple cider vinegar, and sea salt in a large bowl and serve.
Notes
You might want to make this ahead, so it can cool in the refrigerator. I prefer my beets and my salads cold.
Nutrition Information
Serving size: 2-4
Source: Glycemic Index vs. Glycemic Load by Food Renegade