Introduction: “My grandma makes this beetroot salad three times a week! It’s delicious and healthy, packed with the natural goodness of beets. Whether you enjoy it as a side dish or a light meal, this recipe will keep you coming back for more.”
Ingredients:
- 4 medium-sized beets
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Optional: Crumbled feta cheese or goat cheese for topping
Instructions:
- Prepare the Beets:
- Rinse the beets thoroughly to remove any dirt. Trim the tops and roots.
- Place the beets in a pot of water, bring to a boil, and cook until tender (about 30-40 minutes). You can also roast them in the oven at 400°F (200°C) for about an hour, wrapped in foil.
- Once cooked, allow the beets to cool slightly, then peel off the skin (it should come off easily with your hands or a knife).
- Slice the Beets:
- Slice the beets into thin rounds or wedges, depending on your preference.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, honey or maple syrup, salt, and pepper.
- Assemble the Salad:
- In a large bowl, combine the sliced beets and red onion. Drizzle the dressing over the top and toss gently to coat the beets evenly.
- Sprinkle with fresh parsley for a burst of color and flavor.
- Optional Toppings:
- If you like, top the salad with crumbled feta or goat cheese for an extra layer of creaminess and flavor.
- Serve:
- Serve the beetroot salad chilled or at room temperature. It’s perfect as a refreshing side dish or a light, nutritious meal.
Tip: This salad is even better the next day after the flavors have melded together in the fridge. Enjoy it three times a week like my grandma, and you’ll feel the benefits of these healthy, delicious beets!
This recipe is simple, nutritious, and showcases the natural sweetness and earthiness of beets. Enjoy!
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