Beetroot Salad (ensalada De Remolacha)
Beetroot Salad, or Ensalada de Remolacha, is a popular dish in Uruguayan cuisine. This refreshing and colorful salad is a perfect side dish for a summer barbecue or a light lunch.
Ingredients
- 3 medium beetroots, cooked and diced
- 1 red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the diced beetroots, sliced red onion, and chopped parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the beetroot mixture and toss to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 0 minutes
- Total time:
- 15 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 25g
- Protein
- 3g
- Fat
- 1g
Supplies
Large bowl Small bowl
Tools
Whisk
Serving suggestions
Serve the beetroot salad as a side dish with grilled meats or as a topping for crusty bread.
Tips & tricks
For a twist, try adding crumbled feta cheese or toasted walnuts to the salad for extra flavor and texture.
Cost
$8