Beet and Parsley Salad with Lemon Vinaigrette
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 152 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 193 μg | (64 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 997 mg | (25 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
