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🥗 Classic Beetroot Salad

185 kcal · 30 min · 4 servings

Ingredients

• 600 g beetroot (pre-cooked; vacuum-sealed)
• 4 shallots
• 2 garlic cloves
• 5 tbsp olive oil
• 3 tbsp white wine vinegar
• 0.5 tsp caraway
• salt
• pepper
• 1 bunch parsley (20 g)

Instructions

1. 1. Slice the cooked beetroot into thin rounds.
2. 2. Place the beetroot slices into a large serving bowl.
3. 3. Peel the shallots and the garlic.
4. 4. Cut the shallots into very fine rings.
5. 5. Finely chop the garlic.
6. 6. Whisk the oil and vinegar together in a small bowl to make the dressing.
7. 7. Add the shallot rings and the chopped garlic to the dressing.
8. 8. Sprinkle in some cumin seeds.
9. 9. Season the mixture with salt and pepper.
10. 10. Stir everything well to distribute the spices.
11. 11. Pour the finished dressing over the beetroot in the bowl.
12. 12. Wash the fresh parsley under running water.
13. 13. Shake the parsley dry.
14. 14. Pluck the small leaves off the stems.
15. 15. Chop the parsley leaves coarsely.
16. 16. Sprinkle the parsley evenly over the salad.
17. 17. Serve the salad immediately.

Nutrition per serving

• kcal: 185
• Protein: 3 g · Fett/Fat: 13 g · Carbs: 14 g