BEETROOT SALAD WITH GARLIC HERB DRESSING
The delicately sweet, earthy flavor of the beets combines so well with the herbaceous dressing. This salad is so versatile that you don’t have to stick to the ingredients I use, adapt to your taste, combining any vegetables you fancy.
Servings: 2
Calories: 195kcal
Ingredients
- 1 lb beetroot
- ¾ cup chopped cilantro
- ¾ cup Flat-leaf Italian parsley
- ½ cup fresh oregano
- 2 garlic cloves
- ¼ cup chopped red onion
- 1 ¼ cup olive oil
- 1 tablespoon dried chili flakes (Fresh is fine, too)
- 1 tablespoon pure maple syrup( or more, if you like it sweet)
- ½ teaspoon black pepper
- Salt to taste
- 4 oz feta cheese, cubed
Instructions
- Wash the beets thoroughly, and remove the stalk.
- Meanwhile, bring salted water to a boil on medium heat. Add the beets and cook for about 30 minutes or until fork tender. Drain the water and allow to cool. Once cool, peel off the skin and cut into cubes or wedges. Transfer to a serving bowl. Add any fruit, vegetable, nut or seed of choice, and Set aside.
FOR THE DRESSING
- Combine all the chopped ingredients in a bowl, slowly stir in the olive oil, and maple syrup. Add salt, and pepper to taste. Scoop the dressing over the beetroot salad, add feta cheese cubes and serve.
- The dressing will yield about 14-16oz.
Nutrition
Serving: 1 | Calories: 195kcal | Carbohydrates: 44g | Protein: 7g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 263mg | Potassium: 1193mg | Fiber: 14g | Sugar: 23g | Vitamin A: 3769IU | Vitamin C: 45mg | Calcium: 299mg | Iron: 9mg
