🥗 Beetroot Salad with Parsley

Name: Beetroot Salad with Parsley
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g beetroot; 2 carrots; 1 untreated orange (juice and zest); 2 tbsp red wine vinegar; 4 tbsp rapeseed oil; salt; 1 tsp honey; parsley (for garnish)

195 kcal · 30 min · 4 servings

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Ingredients

600 g beetroot
2 carrots
1 untreated orange (juice and zest)
2 tbsp red wine vinegar
4 tbsp rapeseed oil
salt
1 tsp honey
parsley (for garnish)

Instructions

1. Wash the beetroots thoroughly.
2. Steam the beetroots for about 40 minutes until tender.
3. Rinse the beetroots under cold water to stop the cooking process.
4. Peel the cooled beetroots.
5. Grate the beetroots finely.
6. Peel the carrots.
7. Grate the carrots finely as well.
8. Whisk together the orange juice, orange zest, vinegar, oil, and honey in a bowl.
9. Fold the grated beetroots and carrots into the dressing mixture.
10. Season the salad to taste with salt.
11. Serve the salad garnished with fresh parsley.

Nutrition per serving

kcal: 195
Protein: 3 g · Fett/Fat: 10 g · Carbs: 21 g