This colorful, naturally sweet salad is eaten raw, unlike many roasted beet salads, which makes it easy to prepare. Note: You can make this with red beets alone, but in the spring, when baby golden beets are available, they make a colorful addition. Try substituting orange juice for the vinegar.
This cold noodle salad is a great choice for a summer luncheon or brunch; with a mixture of textures and tastes that is easy to customize. Prep Time: 20 mServes: 4Calories: 185, Sodium: 188 mg, Dietary Fiber: 2.7 g, Total Fat: 7.3 g, Total Carbs: 16.1 g, Protein: 16.2 g