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.
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
- Thinly slice the cooked and peeled beetroots and place them in a large mixing bowl.
- Add the thinly sliced red onion to the bowl.
- In a small bowl, whisk together the apple cider vinegar, olive oil, salt, and pepper.
- Pour the dressing over the beetroots and onions, and toss gently to coat.
- Sprinkle the chopped parsley over the salad and toss again to combine.
- 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