Beet salad

Published originally in lareira.net by Marta on 14/06/2003

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. Prove it, is perfect.

 

Ingredients

Servings 2 serves


  • 2 beet little
  • 1 onion
  • vinegar
  • olive oil
  • Salt

Nutrition

Calories: 268kcal | Carbohydrates: 35g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 562mg | Potassium: 316mg | Fiber: 6g | Sugar: 29g | Vitamin A: 104IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg

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.
Beet salad

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. Prove it, is perfect.

 

Ingredients

Servings 2 serves


  • 2 beet little
  • 1 onion
  • vinegar
  • olive oil
  • Salt

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.
Nutrition Facts
Beet salad
Amount Per Serving
Calories 268 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g10%
Sodium 562mg23%
Potassium 316mg9%
Carbohydrates 35g12%
Fiber 6g24%
Sugar 29g32%
Protein 2g4%
Vitamin A 104IU2%
Vitamin C 5mg6%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.