![\"Beet](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/05\/Beet-and-Red-Currant-Salad-1024x681.jpg\")
Beet and Red Currant Salad<\/p>\nBeet and Red Currant Salad<\/p>\n
<\/p>\n
3 T. finely chopped red onion<\/p>\n
3 T. balsamic vinegar<\/p>\n
2 C. chopped beets, previously boiled, cooled and peeled<\/p>\n
2 T. chopped Queen Anne\u2019s lace leaves<\/p>\n
1 heaping T. each of fresh mint and dill<\/p>\n
2 T. oil<\/p>\n
salt and pepper to taste<\/p>\n
3\/4 C. red currants<\/p>\n
<\/p>\n
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.<\/p>\n
<\/p>\n
Servings: 4
\nServing Size: about 3\/4 C.<\/p>\n
Calories: 124
\nFat: 7 g
\nFiber: 3 g
\nProtein: 2 g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u2019s 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…<\/p>\n