Beetroot Salad (Salată de Sfeclă)
Salată de Sfeclă, or Beetroot Salad, is a traditional Romanian dish that is both delicious and nutritious. This vibrant salad is a popular side dish or appetizer, often served at festive gatherings and family meals.
Ingredients
- 3 medium beetroots, cooked, peeled, and diced
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large bowl, combine the diced beetroots and sliced red onion.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the beetroot and onion mixture, and toss gently to coat.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Before serving, garnish with fresh parsley.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 25g
- Fiber
- 4g
- Protein
- 3g
- Fat
- 1g
Supplies
Large mixing bowl Small bowl Whisk Sharp knife Cutting board
Tools
Refrigerator
Serving suggestions
This refreshing beetroot salad pairs well with grilled meats, roasted vegetables, or as a topping for crusty bread. It can also be served alongside traditional Romanian dishes such as sarmale (stuffed cabbage rolls) or mămăligă (polenta).
Tips & tricks
For a twist, you can add crumbled feta cheese or chopped walnuts to the salad for extra flavor and texture.
Cost
$5