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A vibrant and refreshing salad featuring tender cooked beets tossed in a light lemon-dill vinaigrette. This simple, low-calorie side dish is perfect for adding a splash of color and earthy sweetness to any meal.
Cook the beets
Prepare the beets
Make the vinaigrette
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A vibrant and refreshing salad featuring tender cooked beets tossed in a light lemon-dill vinaigrette. This simple, low-calorie side dish is perfect for adding a splash of color and earthy sweetness to any meal.
This american recipe takes 50 minutes to prepare and yields 4 servings. At 95.12 calories per serving with 2.52g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Combine and serve
Replace the honey with an equal amount of maple syrup or agave nectar.
For added texture and healthy fats, sprinkle with a tablespoon of toasted sunflower seeds. Note this will increase the calorie count.
Use canned, drained beets instead of cooking fresh ones to save time. Simply rinse, chop, and toss with the vinaigrette.
Beets get their vibrant color from betalains, which are powerful antioxidants that help fight cell damage.
Beets are a good source of nitrates, which can help lower blood pressure. They also contain potassium, which is essential for heart function.
The fiber in beets aids in digestion and helps maintain a healthy gut.
Yes, this beetroot salad is very healthy. Beets are packed with essential nutrients like fiber, folate, manganese, potassium, iron, and vitamin C. The light vinaigrette keeps it low in fat and calories.
One serving of this salad contains approximately 70-75 calories, making it a light and healthy side dish.
Absolutely! Fresh parsley, mint, or chives would also work wonderfully in this salad. Feel free to experiment with your favorite herbs.
You can store the beetroot salad in an airtight container in the refrigerator for up to 3 days. The flavors will actually meld and become even better over time.
