By Gail DeLuca
Beet Salad
3 steps
Prep:10min
Tired of boring beets side dish? This dish has just the right flavor to add to any meal or stand alone.
Updated at: Tue, 26 Mar 2024 17:23:25 GMT
Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
9
Low
Nutrition per serving
Calories139.1 kcal (7%)
Total Fat7.8 g (11%)
Carbs16.7 g (6%)
Sugars11.4 g (13%)
Protein2.2 g (4%)
Sodium262 mg (13%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2beets
cooked and diced
0.5red onion
sliced
½ cupfresh parsley
chopped
½ cupcan chickpeas
ned, rinsed
1lemon zested
Vinegrette
Instructions
Step 1
Dice cooked beets into bite size squares. Slice onion. Chop parsley and zest the lemon. Add to a medium bowl and mix until well incorporated.
Step 2
In a Mason jar, add olive oil, honey, lemon juice, salt and pepper. Close with a screw top lid and shake well.
Step 3
Drizzle beets with vinegrette and mix well. Cover a refrigerate until ready to serve.
Notes
1 liked
0 disliked
