Tangy Beet And Walnut Salad
This Tangy Beet and Walnut Salad is a refreshing and flavorful dish that is perfect for a light lunch or as a side for dinner. The combination of tangy beets and crunchy walnuts creates a delicious and nutritious salad that is sure to impress.
Ingredients
- 3 medium beets, cooked, peeled, and diced
- 1/2 cup walnuts, chopped
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the diced beets, chopped walnuts, sliced red onion, and chopped parsley.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the beet 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
- 150 per serving
- Carbohydrates
- 10g
- Protein
- 5g
- Fat
- 8g
Supplies
Large bowl Small bowl
Tools
Knife Cutting board Whisk
Serving suggestions
Serve the Tangy Beet and Walnut Salad as a side dish with grilled chicken or fish, or enjoy it on its own as a light and healthy lunch.
Tips & tricks
For added flavor, try roasting the beets before adding them to the salad. Simply wrap the beets in foil and roast in the oven at 400°F for 45-60 minutes, or until tender.
Cost
$8