Beet Salad
You can purchase pre-cooked beets but the raw ones are more affordable and super easy to cook! This salad is great to pack and bring to class for a quick lunch. Toss some tuna in for added protein.
Imprimer
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.
Estimated Cost Per Serving:
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)