Simple Beetroot Salad With Garlic & Herbs
A light, fresh, and very appetizing beetroot salad made with fresh herbs, garlic, red wine vinegar, and olive oil!
Servings: 1 bowl
Calories: 839kcal
Ingredients
- 400 grams (14.1 ounces) fresh red beetroots or use storebought cooked beets
- a handful of beetroot leaves only the smallest and crispest ones
- 1 large garlic clove minced or pressed
- 1 teaspoon fresh dill minced
- 1 teaspoon fresh parsley minced
- ½ teaspoon spearmint or mint minced
- 4 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon sea salt
- OPTIONAL: 60 grams (2.1 ounces) feta cheese crumbled
Instructions
Prepare The Beetroots:
- Cook. Add beetroots to a small cooking pot or saucepan and coat with water. Boil over moderate heat until beets are tender but not too soft when you run a knife through them.
- Cool. Transfer the beetroots to a bowl with cold water and allow to cool.
- Skin. Slice off the top and bottom of a beetroot and then rub with your hands the skin should easily come off. If necessary use a knife.
- Cut. Dice beetroots into 2cm (¾-inch) chunky pieces. Add to a mixing bowl.
- The beetroot leaves: rinse and then drain them on paper towels.
Make The Salad:
- Make the dressing. In a small mixing bowl combine the extra virgin olive oil, red wine vinegar, garlic, and salt. Pour over the beets.
- Add the fresh herbs (parsley, dill, mint) to the bowl as well.
- Mix. Lastly, chop the beetroot leaves and add to the bowl. Mix the salad well to combine.
- Marinate. Place the salad in the fridge to marinate for at least 2-3 hours.
- Serve. You can serve this salad with crumbled feta cheese on top or plainly as is!
Nutrition
Serving: 1bowl | Calories: 839kcal | Carbohydrates: 42g | Protein: 15g | Fat: 70g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 44g | Cholesterol: 53mg | Sodium: 2164mg | Potassium: 1369mg | Fiber: 11g | Sugar: 27g | Vitamin A: 402IU | Vitamin C: 21mg | Calcium: 370mg | Iron: 4mg