Beetroot Salad

This vibrant Beetroot Salad combines earthy roasted beets with fresh herbs and a zesty dressing, making it a refreshing and nutritious Lebanese lunch option. It's naturally dairy-free and packed with flavors that brighten up any meal.

Ingredients

• Beetroot - 200 grams
• Red onion - 50 grams, thinly sliced
• Fresh parsley - 30 grams, chopped
• Fresh mint - 10 grams, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Pine nuts - 20 grams, toasted

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash and trim the beetroot, then wrap each beet individually in aluminum foil.
3. Roast the wrapped beets in the oven for about 30-35 minutes, or until tender when pierced with a fork.
4. While the beets are roasting, prepare the dressing by whisking together olive oil, lemon juice, salt, and black pepper in a small bowl.
5. Once the beets are cooked and cooled, peel off the skin and cut them into bite-sized cubes.
6. In a large mixing bowl, combine the roasted beetroot, sliced red onion, chopped parsley, and mint.
7. Drizzle the dressing over the salad and toss gently to combine.
8. Top with toasted pine nuts before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 23 g
• Fiber: 6 g
• Sugar: 9 g
• Sodium: 180 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants that may help reduce inflammation.
• High in dietary fiber, supporting digestive health.

Tags