Baby beetroot salad

Baby beetroot salad


Baby beetroot salad

The ingredient of Baby beetroot salad

  1. four bunches baby beetroot, trimmed, washed, small leaves reserved
  2. 1 cup (250ml) water
  3. 2 oranges, peeled, segmented
  4. 1/2 Spanish onion, thinly sliced
  5. half of cup (120g) crumbled Persian feta
  6. 2 tablespoons sherry vinegar
  7. 1/four cup (60ml) greater virgin olive oil

The instruction how to make Baby beetroot salad

  1. Preheat oven to 200u00b0C. Combine beetroot and water in a roasting pan. Season to taste with salt and pepper. Cover with foil and bake in preheated oven for 1 hour or until beetroot is gentle. Remove from oven and set aside to cool.
  2. Peel beetroots, maintaining stalk intact. Quarter every beetroot lengthways.
  3. Combine beetroot and orange, onion, feta, vinegar and oil in a massive bowl, and gently toss till just combined. Serve salad on pinnacle of reserved beetroot leaves.

Nutritions of Baby beetroot salad

fatContent: 155.828 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 9 grams carbohydrates
fibreContent: 9 grams sugar
cholesterolContent: 5 grams protein
sodiumContent: 10 milligrams cholesterol


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