Beet Salad

Beet Salad might be a good recipe to expand your salad recipe box. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 2 and costs $3.03 per serving. One serving contains 485 calories, 6g of protein, and 37g of fat. 203 people were glad they tried this recipe. This recipe from Foodnetwork requires parsley, salt and pepper, dijon mustard, and red wine vinegar. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an excellent spoonacular score of 97%. Try Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula, Warm Braised Beet Salad with Beet Greens and Yogurt Dressing (Power Foods), and Beet Salad with Moroccan Spiced Beet Greens for similar recipes.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Place sliced beets in large bowl. In a small bowl, whisk together vinegar, mustard, and caraway seeds. Slowly add oil in a stream and continue whisking. Season with salt and pepper. Pour the dressing over the beets leaving 3 tablespoons of dressing in the small bowl. Add the radishes and scallions to the remaining dressing in the small bowl and toss to coat. Place the lettuce on a platter and top with beets. Sprinkle beets with radishes and scallions. Garnish with parsley.

 

Step by step:

1. Place sliced beets in large bowl. In a small bowl, whisk together vinegar, mustard, and caraway seeds. Slowly add oil in a stream and continue whisking. Season with salt and pepper.

2. Pour the dressing over the beets leaving 3 tablespoons of dressing in the small bowl.

3. Add the radishes and scallions to the remaining dressing in the small bowl and toss to coat.

4. Place the lettuce on a platter and top with beets. Sprinkle beets with radishes and scallions.

5. Garnish with parsley.

Nutrition Information:

covered percent of daily need

 

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