Ensalada de Remolacha

Ensalada de Remolacha is a vibrant and refreshing beet salad that showcases the earthy sweetness of beets complemented by tangy citrus and crunchy nuts. This vegan dish is not only visually appealing but also packed with flavor and nutrition, making it a perfect side for any meal.

Ingredients

• Beets - 250 grams, cooked and diced
• Orange - 1 medium, segmented
• Red onion - 30 grams, thinly sliced
• Walnuts - 30 grams, toasted and roughly chopped
• Fresh parsley - 10 grams, chopped
• Olive oil - 2 tablespoons
• Balsamic vinegar - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (390°F) and roast the beets wrapped in foil for about 20-30 minutes until tender. Alternatively, use pre-cooked beets.
2. Once the beets are cooked and cooled, peel and dice them into bite-sized pieces.
3. In a large bowl, combine the diced beets, orange segments, sliced red onion, chopped walnuts, and parsley.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
5. Drizzle the dressing over the salad and toss gently to combine all ingredients.
6. Serve immediately, or let it marinate in the fridge for 15-20 minutes for enhanced flavors.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants, which help reduce inflammation and oxidative stress.
• High in fiber, promoting digestive health and regularity.

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