Marinated Beet Salad

Serves 6

COST: $0.41

Per 1⁄3 cup

Calories: 78

Fat: 4g

Carbohydrates: 8g

Protein: 1.5g

Fiber: 3g

Sugar: 5g

Sodium: 61mg

Dressing

1 tablespoon rice wine vinegar

2 tablespoons extra-virgin olive oil

1⁄4 teaspoon dried oregano leaves

1⁄4 teaspoon dried basil leaves

1⁄2 teaspoon freshly chopped parsley

1 teaspoon finely chopped shallots

Salt and pepper to taste

Salad

1 pound fresh beets, stem end trimmed

1 tablespoon red wine vinegar

6 large romaine lettuce leaves, washed

Boil beets in a small saucepan with red wine vinegar and enough water to cover. Cook until tender, about 30 minutes. Chill, then peel and cut into 1⁄4-inch slices.
In a bowl, combine rice wine vinegar, olive oil, oregano, basil, parsley, and shallots. Season with salt and pepper.
Add beets, and marinate 10–15 minutes. Place lettuce leaves on 6 plates, trimming stem end to fit inside rim. Arrange beets in an overlapping pattern atop lettuce leaves, and drizzle with remaining marinade.