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.

Tangy Beet And Walnut Salad

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

  1. In a large bowl, combine the diced beets, chopped walnuts, sliced red onion, and chopped parsley.
  2. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
  3. Pour the dressing over the beet 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
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