CUBAN BEET SALAD
This is a beautiful side dish. Very simple - it let's the ingredients speak for themselves. I serve this with Carnitas and Tangy Citrus Slaw.
Provided by SassyStew
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Scrub the beets and cut off the tops, leaving about an inch of stem. Cook the beets according to your preference - roasted or boiled. Either way, it will take about 45 minutes. The beets should be tender and easily pierced with a knife. Set aside to cool.
- Meanwhile, put a kettle of water on to boil. Place the thinly sliced red onion in a sieve and pour the boiling water over them, allowing the water to drain into the sink. This will take the harshness from the onions.
- Peel and slice the beets. You can cut them into thin wedges, or cut the beets in half and then into 1/4 inch slices.
- Place beets, onions, parsley, lemon juice and olive oil in a bowl and toss to coat. Season with a bit of salt.
- Cover and chill for at least an hour to let the flavors marry. Can be served cool or at room temperature.
Nutrition Facts : Calories 57.7, Fat 3.5, SaturatedFat 0.5, Sodium 40, Carbohydrate 6.5, Fiber 1.2, Sugar 4.5, Protein 1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
