Beet salad

Beet salad

Course: Salad, Side dish
Cuisine: Spanish
Keyword: vegetables
Calories: 304.29kcal

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This beet salad is very simple and, for my taste, delicious. Of course, you have to like beets and it is not very common. The dressing has more vinegar than oil, and since I really like vinegar, I charge it well, but you can put everything to taste. I make it with already cooked beets, much more comfortable and just as tasty. I always have beets in the fridge for the unexpected. Well, my contingencies are reduced to that I do not feel like cooking and I have to eat something. In these cases, I prepare this salad. Try it, is perfect.
Servings 2 serves


  • 2 beet small
  • 1 onion medium
  • vinegar to taste
  • olive oil to taste
  • salt to taste

Step by step instructions

  • Cook the beets without peeling and without removing them from the entire stem so that they do not lose color.
  • Once cooked, drain and cool.
  • Peel and cut in slices. Put them in a salad bowl.
  • Add the onion cut into rings, season and add a vinaigrette made with two parts vinegar to one part oil.


Calories: 304.29kcal | Carbohydrates: 12.46g | Protein: 1.84g | Fat: 27.18g | Saturated Fat: 3.77g | Sodium: 1228.76mg | Potassium: 347.87mg | Fiber: 3.04g | Sugar: 7.4g | Vitamin A: 25.85IU | Vitamin C: 8.04mg | Calcium: 29.22mg | Iron: 1.15mg

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