🥗 Classic Beetroot Salad

Name: Classic Beetroot Salad
Total time: 30 min
Yield: 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 seeds; salt; pepper; 1 bunch parsley (20 g)

185 kcal · 30 min · 4 servings

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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 seeds
salt
pepper
1 bunch parsley (20 g)

Instructions

1. Slice the cooked beetroot into thin rounds and place them in a large bowl. Peel the shallots and the garlic clove. Slice the shallots into thin rings and finely chop the garlic.
2. Whisk the oil and vinegar together in a small bowl for the dressing. Add the shallot rings, the chopped garlic, and the cumin. Season the mixture with salt and pepper and stir everything well. Pour the finished dressing over the beetroot.
3. Wash the fresh parsley, shake it dry, and pick the leaves off the stems. Roughly chop the parsley leaves. Sprinkle the chopped parsley over the salad and serve the dish immediately.

Nutrition per serving

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