Beetroot Salad Recipe

Name: Beetroot Salad Recipe
Yield: 1
Cuisine: Moroccan

Recipe By Slurrp

This salad is nutritious and filled with anti-oxidants, and beetroots is a good vegetable to add it to your food habits hence it has a lot of good quality.It is prepared from beetroot,olive oil,parsley,pepper and cumin.

18 Rating - Rate

Vegdiet

ingredients serve

Add to Shopping List

Ingredients For Beetroot Salad Recipe

3 pound beets – approximately 2
1 small onion grated
0.33333333333333326 cup finely chopped parsley
2 tablespoon olive oil
1 tablespoon Vinegar
As required Salt
As required Pepper
As required cumin

PHILIPS Air fryer for Home, 4.1 Liter, with RapidA...
₹5,884₹9,995
41% off
Buy Now

Philips HD6975/00 Digital Oven Toaster Grill, 25 L...
₹16,965₹11,995
Buy Now

Butterfly Smart 2 Litres Table-Top Wet Grinder|150...
₹3,959₹5,156
23% off
Buy Now

Pure Source India 500ml Glass Science Beaker Measu...
₹11,995
Buy Now

Butterfly Premium Vegetable Chopper 900 Ml, Blue
₹264₹1,383
81% off
Buy Now

Pigeon Aluminium Nonstick Duo Pack Flat Tawa 250 a...
₹599₹1,495
60% off
Buy Now

Directions : Beetroot Salad Recipe

STEP 1.Fill a pot with water just enough to cover the beetroots, and place the beets in the water with 1 lemon sliced in half (to enhance color and flavor). Set the heat to medium-high, and let the beets cook in boiling water for 45-60 minutes depending on how large the beetroots are (the larger, the longer time it will take to cook), the skin of the beetroot should come off easily, and you should be able to pierce them with a fork.

STEP 2.Once done, drain the beetroots from the boiling water and place them in a bowl of cold water to cool off. Peel off the beetroots, remove the two ends, then slice and dice them. Place the diced beetroots in a large bowl.

STEP 3.In a mixing bowl, mix the onion, parsley, olive oil, vinegar (or lemon juice), and season to taste. Mix the onion mixture with the diced beetroots. Taste the beetroot salad and season to taste and adjust them (salt, pepper, cumin).

STEP 4.Cover the bowl with a plastic wrap, and place the beetroot salad in the fridge for 1-2 hours. Serve the beetroot salad cold. It can be eaten alone, with bread, or tossed in a garden salad.

Nutrition
value

802

calories per serving

30 g Fat32 g Protein93 g Carbs55 g FiberOther

Current Totals

30 g Fat
32 g Protein
93 g Carbs
55 g Fiber

MacroNutrients

Carbs
93 g
Protein
32 g
Fiber
55 g

Fats

Fat
30 g

Vitamins & Minerals

Calcium
426 mg
Iron
18 mg
Vitamin A
2529 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
1 mg
Vitamin B9
1510 mcg
Vitamin B12
0 mcg
Vitamin C
178 mg
Vitamin E
6 mg
Copper
2 mcg
Magnesium
576 mg
Manganese
9 mg
Phosphorus
577 mg
Selenium
16 mcg
Zinc
6 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

plan

Bookmark

Download App

Company

About Help & Support FAQs Partner with us

Legal

Quick Links

Nutrimeter Meal Plan My Collection Curated recipe

Partner sites:

Hindustan Times Live Hindustan Live Mint Desimartini Shine Healthshots OTT Play

Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.