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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.
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Prep Time
30
minutes
minutes
Total Time
30
minutes
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.
Estimated Cost Per Serving:
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)