Beetroot Salad #2

beetroot salad

Beetroot Salad #2

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Servings: 4
Calories: 390


  • 1 lb cooked beetroot
  • 2 shallots
  • 3 tbsp olive oil
  • 5 oz chopped almonds
  • 1 tbsp lemon juice
  • 1 1/2 tbsp red wine vinegar
  • salt
  • 1 firm pear
  • 7 oz rocket salad


  • Drain the beetroot using a colander. Then slice the beetroot. Peel and chop the shallots finely.
  • Heat the oil in a frying pan and roast the almonds. Add the shallots and beetroot. Season with the lemon juice, red wine vinegar, sugar, 1 pinch of salt.
  • Peel the pear, cut it in half and core. Then slice the pear into thin slices.
  • Wash and dry the rocket salad. Arrange on four side plates. Place the beetroot and pear slices on top and serve.
Calories: 390 kcal
Carbohydrates: 29 g
Protein: 11 g
Fat: 29g
Saturated Fat: 3 g
Sodium: 104 mg
Potassium: 651 mg
Fiber: 10 g
Sugar: 15 g
Vitamin A: 1227 IU
Vitamin C: 17 mg
Calcium: 181 mg
Iron: 3 mg
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