Dress up your boiled beets with lemon and canola oil. This easy side dish works with any colour of beet.

Yield: Serves 6.



  • ​4 unpeeled medium beets, trimmed
  • 2 tbsp fresh lemon juice
  • 1 tbsp canola oil
  • 2 tsp grated lemon peel
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper


  1. Cook beets in boiling water until tender, about 45 minutes; drain.
  2. When cool enough to handle, peel, quarter and slice beets.
  3. Transfer beets to a bowl. There should be about 4 cups.
  4. Whisk together lemon juice, oil, lemon peel, salt and pepper until blended.
  5. Pour over beets and toss to combine.
Nutritional analysis per serving:

37 calories, 2.4 g fat, 0.6 g protein, 3.8 g carbohydrate, 0.8 g fibre, 124 mg sodium