Beet and Parsley Salad with Lemon Vinaigrette

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Beet and Parsley Salad with Lemon Vinaigrette
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Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
152
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie152 cal.(7 %)
Protein4 g(4 %)
Fat5 g(4 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage6.1 g(20 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.2 mg(10 %)
Vitamin K30.9 μg(52 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.2 mg(14 %)
Folate193 μg(64 %)
Pantothenic acid0.4 mg(7 %)
Biotin1.5 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C33 mg(35 %)
Potassium997 mg(25 %)
Calcium50 mg(5 %)
Magnesium52 mg(17 %)
Iron2.2 mg(15 %)
Iodine2 μg(1 %)
Zinc0.9 mg(11 %)
Saturated fatty acids0.5 g
Uric acid50 mg
Cholesterol0 mg
Complete sugar20 g

Ingredients

for
4
Ingredients
32 ozs red Beets (scrubbed and trimmed)
4 ½ Tbsps freshly squeezed lemon juice (divided)
2 Tbsps chopped, fresh parsley
2 Tbsps Canola oil
salt (to taste)
freshly ground Black pepper (to taste)
½ cup minced Red onions (optional)
How healthy are the main ingredients?
parsleysalt
Product recommendation
Cooking time may vary depending on the size of the beets.

Preparation steps

1.
Place the beets in a large saucepan and add water to cover and 2 tablespoons lemon juice. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Drain the beets, and peel the skins off while the beets are still warm. Allow the beets to cool, and cut the beets into bite-size pieces.
2.
In a large bowl, combine the beets, remaining lemon juice, parsley, canola oil, salt and pepper. Gently toss, cover tightly, and refrigerate at least 1 hour or overnight.
3.
Prior to serving, check seasoning and adjust to taste. Serve.