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.

Beetroot Salad (ensalada De Remolacha)

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

  1. In a large bowl, combine the diced beetroots, sliced red onion, and chopped parsley.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
  3. Pour the dressing over the beetroot mixture and toss to coat evenly.
  4. 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