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Beetroot Salad on a plate

Beetroot Salad

With earthy beets, zesty citrus, and a hint of mint, this Beetroot Salad is perfect for busy weeknights or a summer picnic.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Salad
Cuisine Russian
Servings 6
Calories 29 kcal

Equipment

  • Oven
  • Foil
  • Large bowl
  • Cutting board
  • Knife

Ingredients
  

  • 2-3 Beetroot
  • 1/4 cup Olive oil
  • 1 Onion
  • 1 tsp. Sugar-Free honey
  • 1 Tbsp Lemon juice
  • Salt & Black Pepper
  • 1/2 tsp. Mustard ·
  • 2 tsp. Vinegar
  • 1/3 cup Celery

Instructions
 

  • Wrap the beets in foil and bake in a 350F oven for 40-50 minutes.
  • In a separate bowl, prepare the dressing by combining olive oil, salt, black pepper,, mustard, and vinegar.
  • Dice the beets, celery and onion. Mix.
  • Fill with dressing. Mix. Serve. When serving, you can sprinkle with sesame seeds if desired.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Calories: 29kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 119mgPotassium: 136mgFiber: 1gSugar: 3gVitamin A: 57IUVitamin C: 4mgCalcium: 14mgIron: 0.3mg
Keyword Beetroot Salad
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