Easy Beetroot Salad
If you love easy and bright salads, this beetroot salad checks all the boxes. It is bright, earthy, flavorful, and made with only a few simple ingredients.
Equipment
- 1 large pot
- 1 plastic or glass cutting board
- 1 medium salad bowl
Ingredients
- 3-4 medium beetroots
- 3 tablespoons chopped parsley
- 3 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- 1 small garlic clove, minced or grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Rinse and scrub beetroots. Place them in a large pot and fill it with water enough to cover the beets. Bring it to a boil. Cook over low-medium heat for about 45-60 minutes or until fork tender. Carefully remove from water and let them cool down. 3-4 medium beetroots
- In a small bowl, whisk olive oil, lemon juice, minced garlic, salt and 3 tablespoons extra virgin olive oil, 1 teaspoon lemon juice , 1 small garlic clove, minced or grated , ¼ teaspoon salt , ¼ teaspoon black pepper .
- Peel the beets. Using a knife or s crinkle cutter, cut each beetroot in half, then slice into bite side pieces.
- In a medium salad bowl, add sliced beets, chopped parsley, dressing. Toss the salad and give it a taste. Add more salt or pepper as needed.
Notes
Storage: store the salad in an air tight container for up to 3 days.
Serving: this salad goes well with any main dish, but in particular it pairs wonderfully with roasted chicken, lamb, and pork chops.
Nutrition
Carbohydrates: 2.3gProtein: 1.1gFat: 9.2gSodium: 265mgFiber: 2.7gSugar: 6.8g
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