Temps de préparation 30 minutes
Temps total 30 minutes
Yield 4 people

Ingrédients

  • 4 Beets medium
  • 2 Onions medium
  • 1 Yellow Bell Pepper large
  • 4 Cloves Garlic
  • 6 leaves Fresh Mint
  • 1 Lemon medium
  • 1/2 cup Extra Virgin Olive Oil
  • 3 tbsp Red Wine Vinegar
  • Salt and Pepper to taste

Instructions

  • Place beets into a pot and fill with water to cover. Bring to a boil and cook for 20 minutes. Drain, cool, peel, and cut into cubes.
  • Slice onions and bell pepper, and chop garlic and mint leaves while boiling the beets.
  • In a small bowl, whisk together the lemon juice, olive oil and red wine vinegar to make the dressing.
  • Put all the ingredients into a large bowl, drizzle the dressing and mix them well.
Nutrition Facts
Beet Salad
Per
 
195 g
Calories
310
% Daily Value*
Fat
 
28
g
43
%
Lipides saturés
 
4
g
25
%
Carbohydrates
 
15
g
5
%
Fibres
 
4
g
17
%
Sucres
 
8
g
9
%
Protéines
 
2
g
4
%
Sodium
 
70
mg
3
%
Potassium
 
385
mg
11
%
Calcium
 
37
mg
4
%
Fer
 
1
mg
6
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Half Your Plate On-Campus Ambassador Shanshan Gao (Ryerson University)

Related recipes

Burger à la dinde
Salsa aux deux pommes de terre
Salade de lentilles méditerranéennes