Beetroot Horiatiki

Beetroot Horiatiki is a vibrant twist on the classic Greek salad, featuring earthy roasted beets paired with fresh vegetables and a zesty dressing. This vegan dish is not only visually appealing but also packed with nutrients and flavor.

Ingredients

• Beetroot - 200 grams
• Cucumber - 1 medium, diced
• Cherry tomatoes - 150 grams, halved
• Red onion - 1 small, thinly sliced
• Green bell pepper - 1 medium, diced
• Kalamata olives - 50 grams, pitted
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Red wine vinegar - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Wrap the beetroot in aluminum foil and roast in the oven for 30-35 minutes or until tender. Allow to cool, then peel and dice.
3. In a large bowl, combine the diced cucumber, halved cherry tomatoes, sliced red onion, diced green bell pepper, and pitted kalamata olives.
4. Add the roasted and diced beetroot to the bowl with the vegetables.
5. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
6. Pour the dressing over the salad and toss gently to combine.
7. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from beetroot, which may help reduce inflammation.
• High in fiber, promoting digestive health and satiety.

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