Red Beet Salad
This refreshing red beet salad is a healthy and vibrant dish made with roasted beets, onions, and a touch of fresh parsley, offering a delicious and nutritious side that pairs well with any meal.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegan
Ingredients
Scale
- 4 medium beets, peeled and cubed
- 1 small red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon vinegar (red wine or apple cider vinegar works well)
- 1 teaspoon honey or sugar
- Salt and pepper to taste
- 1 teaspoon caraway seeds (optional)
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and roast them for 45-60 minutes, or until tender when pierced with a fork.
- Once the beets are done, allow them to cool slightly before peeling off the skins. Then, cut the beets into cubes or slices, depending on your preference.
- In a medium bowl, combine the roasted beets with the chopped red onion.
- In a small bowl, whisk together the olive oil, vinegar, honey or sugar, salt, and pepper. Pour the dressing over the beet and onion mixture and toss to coat.
- If you like, add caraway seeds for an aromatic touch.
- Garnish the salad with freshly chopped parsley and serve chilled or at room temperature.
Notes
- For a more intense flavor, let the salad sit in the refrigerator for an hour before serving.
- This salad can also be topped with crumbled feta or goat cheese for added richness.
- If you prefer a sweeter salad, increase the amount of honey or sugar to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 9g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://yumfoodusa.com/red-beet-salad/