Easy Beet Salad
Diet : GF, VEG, VEGAN
Calories: 14
Adjust Servings Here: 2 servings
Description
Beets are a healthy, inexpensive, and versatile root vegetable. They are easy to use and taste good on their own, boiled or roasted. This beet salad recipe combines the beets with a few other simple vegetables in refreshing lemon dressing.
Ingredients
- 2 lbs (900 g) Beets cooked, chopped into 1-inch pieces)
- 1 cup Cucumbers chopped into 1-inch pieces
- 1 cup Cherry tomatoes halved
- 1 Avocado small, chopped into 1-inch pieces
- ½ cup Parsley
Dressing
- ¼ cup (60 ml) Lemon juice
- ¼ cup (60 ml) Olive oil
- ¼ tsp Kosher salt
- ¼ tsp Black pepper
Instructions
- Cook beets - microwave or roast Microwave - Place the beets in a large bowl (microwave-safe bowl) with 1/2 an inch of water. Cover with plastic wrap and make some holes on the cover for steam to escape. Cook for 5 to 6 minutes or until fork-tender.Roast - Wrap the clean and washed beets in aluminum foil and roast in a preheated oven for 50 to 60 minutes until tender when touched with a fork.
- Toast pine nuts - Place the pine nuts in a frying pan and toast them on medium heat for 2 minutes (optional).
- Assemble - In a large bowl, combine the chopped veggies - beets, cucumber, tomatoes, avocado, and parsley. Top with the toasted pine nuts. Toss everything well to combine.
- When ready to serve, pour the salad dressing over the veggies and toss well to combine. Pro tip - Always add the dressing just before serving. This will prevent the veggies from releasing too much moisture, resulting in a soggy salad.
- Enjoy!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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