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.
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