Beetroot Salad

🛒 Ingredients

• Cooked Beetroot 180 g · 77 kcal
• Red Onion 30 g · 12 kcal
• Olive Oil 15 g · 132 kcal
• Red Wine Vinegar 5 g · 1 kcal

👨‍🍳 Instructions

1. Wash beetroots thoroughly and place them in a pot. Cover with water and boil until tender, about 35-45 minutes depending on size; a fork should easily pierce them.
2. Once cooked, drain the beetroots and let them cool completely. Peel the skin (it should come off easily) and dice the beetroots into bite-sized cubes.
3. Peel and thinly slice the red onion. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper to create the dressing.
4. In a large bowl, combine the diced beetroots and sliced red onion. Pour the dressing over the vegetables and toss gently to ensure everything is evenly coated.
5. For best flavor, cover the salad and refrigerate for at least 30 minutes before serving. Garnish with fresh parsley if desired and serve chilled.