Beetroot Salad

This vibrant Beetroot Salad is a refreshing and nutritious Greek breakfast dish that combines the earthy flavors of beets with fresh herbs and zesty lemon. Served chilled, it’s a perfect way to start the day with a burst of color and flavor.

Ingredients

• Beetroot - 200 grams, roasted and diced
• Cucumber - 100 grams, diced
• Cherry tomatoes - 100 grams, halved
• Red onion - 50 grams, thinly sliced
• Fresh parsley - 30 grams, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 200°C (400°F). Wrap the beetroot in foil and roast for about 25-30 minutes until tender. Allow to cool, then peel and dice.
2. In a large mixing bowl, combine the diced beetroot, cucumber, cherry tomatoes, red onion, and chopped parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
4. Pour the dressing over the salad mixture and toss gently to combine.
5. Serve chilled or at room temperature, garnished with extra parsley if desired.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 220 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants, particularly betalains from beets, which may help reduce inflammation.
• High in fiber, aiding in digestion and promoting a healthy gut.

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