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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.
Course
Side Dish
Cuisine
American
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
6
Calories
120
kcal
Author
Sherri Hagymas
Ingredients
6-8
medium red beets
roasted
½
small red onion
sliced very thin
¼
cup
extra virgin olive oil
¼
cup
red wine vinegar
1
teaspoon
dried basil
¼
teaspoon
pepper
Instructions
Remove ends from the roasted beets and peel off the skin.
Slice beets into ¼ 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.
ENJOY!!
Nutrition
Calories:
120
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
65
mg
|
Potassium:
279
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
25
IU
|
Vitamin C:
4.7
mg
|
Calcium:
18
mg
|
Iron:
0.9
mg