Prep Time 30 minutes
Total Time 30 minutes
Yield 4 people

Ingredients

  • 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
%
Saturated Fat
 
4
g
25
%
Carbohydrates
 
15
g
5
%
Fibre
 
4
g
17
%
Sugars
 
8
g
9
%
Protein
 
2
g
4
%
Sodium
 
70
mg
3
%
Potassium
 
385
mg
11
%
Calcium
 
37
mg
4
%
Iron
 
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

Broccoli Rabe and Sausage Stuffing
Roast Eggplant and Potato Moussaka
Cream of Broccoli Soup
Head to Toe Broccoli Soup

Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!

This field is for validation purposes and should be left unchanged.