Beetroot Salad #2
Ingredients
- 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
Instructions
- 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