Tangy Beetroot Salad (Salată de sfeclă)

Salată de sfeclă, or Tangy Beetroot Salad, is a traditional dish from Palatine cuisine that is both refreshing and flavorful. This salad is a perfect combination of tangy, sweet, and earthy flavors, making it a delightful addition to any meal or a light and healthy snack.

Tangy Beetroot Salad (Salată de sfeclă)

Ingredients

  • 4 medium-sized beetroots, cooked and peeled
  • 1 small red onion, thinly sliced
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Thinly slice the cooked and peeled beetroots and place them in a large mixing bowl.
  2. Add the thinly sliced red onion to the bowl.
  3. In a small bowl, whisk together the apple cider vinegar, olive oil, salt, and pepper.
  4. Pour the dressing over the beetroots and onions, and toss gently to coat.
  5. Sprinkle the chopped parsley over the salad and toss again to combine.
  6. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

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
Fiber
5g
Protein
3g
Fat
1g

Supplies

Mixing bowl Whisk Sharp knife Cutting board

Tools

Refrigerator

Serving suggestions

Serve the Tangy Beetroot Salad as a side dish with grilled meats or as a topping for sandwiches and wraps. It also pairs well with crusty bread and a light vinaigrette for a complete meal.

Tips & tricks

For a more intense flavor, marinate the salad in the refrigerator for a few hours or overnight before serving.

Cost

$5