Moroccan Cold Beet Salad With Vinaigrette
A colorful, healthy beet salad featuring a bright lemon vinaigrette.
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Instructions
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Rinse beets, place in a pot or pressure cooker, and cover with cold water.
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Boil or pressure cook until tender, then drain, rinse with cold water, and peel while still warm.
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Cool the peeled beets.
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Cut beets into 1/4 to 1/2-inch slices, then cube uniformly.
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Combine cubed beets with remaining ingredients in a large bowl, season to taste, cover, and refrigerate for at least one hour or overnight.
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Adjust seasoning before serving; garnish with slivered onion or parsley if desired.
Nutritional Info (per serving)
Calories:
162 kcal
Carbohydrate:
23 g
Cholesterol:
0 mg
Fiber:
5 g
Protein:
4 g
Saturated Fat:
1 g
Sodium:
178 mg
Sugar:
18 g
Fat:
7 g
Unsaturated Fat:
0 g