Beet salad

I know that many of you don’t like beetroots, since it has a specific and intense taste, but it is very healthy, so I suggest you include it in your menu anyway. Beet salad, which I prepared for today, will help you do so, and it will also change your opinion about this vegetable. Season the beets with balsamic vinegar and olive oil, and mix it with parsley leaves and coriander. Write in the comments if you liked it.

Servings: 4
Preparation time: 30 minutes

2 beetroots, medium-sized
1 tbsp fresh coriander leaves, finely chopped
1 tbsp fresh parsley leaves, finely chopped
1 spring onion, finely chopped
2-3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
salt and black pepper to taste

1. Peel the beets and cook them (uncut) for about 25 minutes, until softened.
2. After that, cool them with cold water, then cut into 1.5 x 1.5 cm cubes.
3. Serve the beets in a bowl, then season them with extra-virgin olive oil, balsamic vinegar, salt, and black pepper. Mix well, and sprinkle with coriander and parsley leaves and finely chopped spring onion.

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