Beet and Red Currant Salad

 

3 T. finely chopped red onion

3 T. balsamic vinegar

2 C. chopped beets, previously boiled, cooled and peeled

2 T. chopped Queen Anne’s lace leaves

1 heaping T. each of fresh mint and dill

2 T. oil

salt and pepper to taste

3/4 C. red currants

 

Put the onion and vinegar in a bowl and allow to sit while preparing the other ingredients. Add everything except the currants and mix well. Gently fold in the currants. Refrigerate for at least an hour before serving for best flavor.

 

Servings: 4
Serving Size: about 3/4 C.

Calories: 124
Fat: 7 g
Fiber: 3 g
Protein: 2 g