Spa Cuisine Marinated Beet and Onion Salad -

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Spa Cuisine Marinated Beet and Onion Salad

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By Sheila Cluff

Posted July 23rd, 2007

This article is reprinted with permission from The Ultimate Recipe for Fitness, by Sheila Cluff, (1993, Fitness Publications)

The Ultimate Recipe for Fitness

Servings:	6
Author Notes:	This recipe is a spa cuisine favorite at The Oaks in Ojai and The Palms in Palm Springs, and of its owner Sheila Cluff. Sheila likes to serve it with a dollop of low-fat sour cream. You could alternatively serve it as a relish, side dish or even a topping for an open-faced, Scandinavian type sandwich.
Ingredients:	2 cups cooked fresh beets, or rinsed canned beets 1 cup red onion, sliced paper thin Dressing: 1/4 cup tablespoon cider vinegar 2 tablespoons lemon juice 1 teaspoon honey
Instructions:	25 calories per serving 6 gram carb trace (2%) fat Slice beets and red onion thinly and place in a bowl. Combine dressing ingredients and pour over beet mixture. Mix to coat and chill for about at least an hour, tossing occasionally. Serve on lettuce leaves, if desired.