Beet & Carrot Salad

Servings: 4


  • 1-1/4 lbs. medium beets, tops trimmed
  • 11 ounces carrots, peeled and cut into matchstick thin pieces
  • 2 Tbs. plus 2 tsp. apricot or peach fruit spread
  • 2 Tbs. plus 2 tsp. raspberry or other vinegar
  • 2 tsp. Dijon mustard/li>


Place beets and enough water to cover in a heavy nonreactive saucepan over high heat. Bring to a boil and reduce heat to low. Cover pan and simmer 30 minutes or until beets are just tender. Drain and cool beets by running under cold water.

Peel and cut beets into 1/4 inch thick sticks. Place carrots in a steamer basket over boiling water. Cover pan and steam 3 minutes or until tender. Drain. Combine remaining ingredients in a bowl and whisk vigorously. Add beets, carrots and salt to taste. Toss to coat. Serve at room temperature or chilled.

Values per serving:
Calories: 141, Total Fat: 3 g
Fiber: 4.5 g