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Balsamic Beet Salad Recipe
Course:
Salad
Cuisine:
Continental
Prep Time:
4
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
19
minutes
minutes
Servings:
4
people
Calories:
70
kcal
Author:
Neha Mathur
Made using Balsamic Vinegar, extra virgin olive oil, walnuts and feta cheese, Balsamic Beet Salad is surely a treat which cannot be missed.
Print Recipe
Ingredients
2-3
Beet Root
Cut into half
1
tablespoon
Balsamic Vinegar
1
teaspoon
Extra Virgin Olive Oil
Salt to taste
¼
teaspoon
Black Pepper
Freshly Cracked
2
cups
Salad Greens
1
tablespoon
Walnuts
Chopped
30
g
Feta Cheese
Instructions
Heat water in a pan.
Once the water comes to a boil, add the beetroot and cook until they are tender.
Drain the water.
Remove the skin of the beetroot and cut them into thin slices.
Mix Extra virgin olive oil, balsamic vinegar, salt and pepper in a pan and cook for a minute.
Add the beetroot in the dressing and cook for a minute.
Remove the pan from heat and let the beet root cool down.
Transfer the beetroot into a serving bowl and mix with salad greens, walnuts and feta cheese.
Serve .
Notes
You can roast the beet instead of boiling if you wish.
Nutrition
Calories:
70
kcal
|
Carbohydrates:
5
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
6
mg
|
Sodium:
121
mg
|
Potassium:
178
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
270
IU
|
Vitamin C:
6.7
mg
|
Calcium:
46
mg
|
Iron:
0.6
mg