Beetroot salad, bought already cooked and vacuum-packed, surely you’ve also prepared it before, it can be an easy and super quick side dish to prepare, always ready in the fridge as a joker. Beetroot is actually a mine of minerals and vitamins like C with antioxidant properties and important for the immune system, vitamin A necessary for bones and vision. The high water and fiber content make beets purifying and digestive.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 167.23 (Kcal)
- Carbohydrates 8.15 (g) of which sugars 6.52 (g)
- Proteins 7.53 (g)
- Fat 11.62 (g) of which saturated 4.03 (g)of which unsaturated 3.30 (g)
- Fibers 3.58 (g)
- Sodium 490.38 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz beets, cooked, boiled
- 1 oz Parmesan cheese
- Half Fuji apple
- 2 tsp extra virgin olive oil
- to taste salt
- 1 tbsp pumpkin seeds
- 2 leaves lettuce
Tools
- Plate
- Cutting Board
Steps
Have you noticed in the supermarket fridges those packages of two or three tubers in modified atmosphere or vacuum-packed, in very little cooking water because they are boiled? I bought them just this morning and once at home, I opened the packaging and let them drain for a few minutes after rinsing them. After peeling, I sliced and then further cut them, but you can choose the cut as you prefer.
I washed the lettuce leaves, dried them, and cut them into small pieces. Without peeling, I diced the apple, and lastly, I prepared the Parmesan shavings.
At this point, all the ingredients are ready to be assembled. After adding the apple, lettuce, Parmesan, and pumpkin seeds to my beetroot, I seasoned it with salt, extra virgin olive oil, and the juice of half a lemon. Here it is ready to serve.
About Beetroot
Beetroot is also known as beet, some also call it red beard or red carrot, but in reality, there is no difference, we are talking about the same thing. It can be eaten raw in a salad with oil and lemon, but when cooked, there are more possibilities to vary like baked or sautéed, delicious boiled and then seasoned to taste, going from a simple side dish to a unique dish with added proteins, sometimes even boiled chickpeas are enough. Due to the large amount of sugars that beetroot contains, a simple way to enjoy it is just with lemon, extra virgin olive oil, and salt.
Beetroot is also known as beet, some also call it red beard or red carrot, but in reality, there is no difference, we are talking about the same thing. It can be eaten raw in a salad with oil and lemon, but when cooked, there are more possibilities to vary like baked or sautéed, delicious boiled and then seasoned to taste, going from a simple side dish to a unique dish with added proteins, sometimes even boiled chickpeas are enough. Due to the large amount of sugars that beetroot contains, a simple way to enjoy it is just with lemon, extra virgin olive oil, and salt.
FAQ
Do you need to peel beets for salad?
Yes, it is advisable to peel them for preparing beetroot salad, as well as for stewing, steaming, or braising, while baked or in the fireplace it’s better to leave it on and remove the skin after cooking, obviously, we are talking about a product already boiled.
