Baby Beet Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
19%
Baby Beet Salad
45 min.
6
133kcal

Suggestions

This baby beet salad is a simple yet impressive side dish that's perfect for any occasion. With a mix of red and yellow baby beets, this salad is not only delicious but also visually appealing. The beets are roasted to perfection, enhancing their natural sweetness, and then tossed in a flavorful dressing made with olive oil, red wine vinegar, salt, and pepper. The addition of fresh mint leaves adds a refreshing touch to the salad. This dish is not only tasty but also nutritious, offering a good source of vitamins and minerals. It's also vegetarian, vegan, and gluten-free, making it an inclusive option for various dietary preferences. The preparation is straightforward, and the result is a beautiful and tasty dish that will impress your family and friends. The beets' vibrant colors and the mint's refreshing flavor come together to create a delightful culinary experience. This baby beet salad is an excellent choice for those seeking a healthy and flavorful side dish option. Whether you're serving it at a dinner party or enjoying it as a healthy lunch, this salad is sure to satisfy your taste buds and nourish your body.

Ingredients

  • pounds baby beets red yellow trimmed
  • servings pepper black freshly ground
  • cup mint leaves fresh for garnish
  • tablespoons olive oil 
  • tablespoons red-wine vinegar 
  • pinch salt 

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • aluminum foil

Directions

  1. Scrub the beets well. Wrap groups of 2 or 3 beets together in little packets of aluminum foil.
  2. Place the packets on a baking sheet and bake at 350 degrees until very tender, about 1 hour.When the beets are cool enough to handle, slip off and discard the skins (using rubber gloves). Halve beets lengthwise and place in a bowl.
  3. Whisk together the oil, vinegar, salt and pepper; toss with the beets.
  4. Sprinkle with the mint leaves.

Nutrition Facts

Calories133kcal
Protein7.82%
Fat47.3%
Carbs44.88%

Properties

Glycemic Index
16
Glycemic Load
6.55
Inflammation Score
-6
Nutrition Score
8.7726086956522%

Flavonoids

Eriodictyol
2.32mg
Hesperetin
0.76mg
Apigenin
0.41mg
Luteolin
1.52mg
Quercetin
0.2mg

Nutrients percent of daily need

Calories:133.35kcal
6.67%
Fat:7.33g
11.28%
Saturated Fat:1.03g
6.42%
Carbohydrates:15.65g
5.22%
Net Carbohydrates:10.79g
3.92%
Sugar:10.22g
11.36%
Cholesterol:0mg
0%
Sodium:127.28mg
5.53%
Protein:2.73g
5.46%
Folate:173.37µg
43.34%
Manganese:0.6mg
30.04%
Fiber:4.86g
19.44%
Potassium:537.42mg
15.35%
Vitamin C:9.82mg
11.9%
Magnesium:41.15mg
10.29%
Iron:1.66mg
9.23%
Vitamin A:369.04IU
7.38%
Vitamin E:1.07mg
7.13%
Copper:0.14mg
7%
Phosphorus:66.51mg
6.65%
Vitamin B6:0.11mg
5.56%
Vitamin B2:0.08mg
4.74%
Vitamin K:4.68µg
4.46%
Calcium:43.23mg
4.32%
Zinc:0.62mg
4.1%
Vitamin B1:0.05mg
3.54%
Vitamin B3:0.63mg
3.17%
Vitamin B5:0.26mg
2.61%
Selenium:1.06µg
1.52%
Source:Foodista