Roasted Beet Salad
This Roasted Beet Salad is simply marinated in vinegar and olive oil with a touch of basil and pepper. A wonderful new side dish to add to any Summer menu.
- 6-8 medium red beets roasted
- 1/2 small red onion sliced very thin
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp dried basil
- 1/4 tsp pepper
Remove ends from the roasted beets and peel off the skin.
Slice beets into 1/4 inch slice and place in a serving bowl.
Add red onion slice.
In a separate small bowl, whisk together olive oil, vinegar, basil and pepper.
Pour marinade over the onions and beets and stir to mix.
Marinate for at least an hour at room temperature.
Calories: 120kcal | Carbohydrates: 8g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 65mg | Potassium: 279mg | Fiber: 2g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 4.7mg | Calcium: 18mg | Iron: 0.9mg