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Recipe Baby Beetroot Salad

There are many different ways to prepare beetroot, other than the traditional boiling or steaming. This little dish will be a crowd pleaser at your next BBQ!

Ingredients:

500g baby beetroot (or tin of Baby Beetroot)
olive oil
brown sugar (use when preparing with fresh beetroots)
100g dried cranberries
1/2 red onion, sliced
4 lettuce leaves, broken up salt & pepper to taste
5 tablespoons light sour cream
40g roasted pine nuts

Method:

Step 1. Skip this step if you are using tinned beets. If using fresh beets, place whole baby beetroots on a tray, drizzle with olive oil and sprinkle brown sugar on top. Bake for 50 minutes or until beetroots have softened. While the beetroots are still warm, rub their skins off and discard the skins.

Step 2. Place beetroots in a bowl. Add cranberries and onion and add salt and pepper to taste. Mix through sour cream. Lay on a bed of lettuce leaves and sprinkle pine nuts on top. Refrigerate until serving.

This salad is great served with roast chicken.

Baby Beetroot Salad
There are many different ways to prepare beetroot, other than the traditional boiling or steaming. This little dish will be a crowd pleaser at your next BBQ!
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1235 calories
214 g
25 g
41 g
36 g
7 g
2928 g
664 g
150 g
0 g
27 g
Nutrition Facts
Serving Size
2928g
Amount Per Serving
Calories 1235
Calories from Fat 344
% Daily Value *
Total Fat 41g
62%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 17g
Monounsaturated Fat 10g
Cholesterol 25mg
8%
Sodium 664mg
28%
Total Carbohydrates 214g
71%
Dietary Fiber 48g
192%
Sugars 150g
Protein 36g
Vitamin A
225%
Vitamin C
150%
Calcium
60%
Iron
88%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 500g baby beetroot (or tin of Baby Beetroot)
  2. olive oil
  3. brown sugar (use when preparing with fresh beetroots)
  4. 100g dried cranberries
  5. 1/2 red onion, sliced
  6. 4 lettuce leaves, broken up salt & pepper to taste
  7. 5 tablespoons light sour cream
  8. 40g roasted pine nuts
Instructions
  1. Step 1. Skip this step if you are using tinned beets. If using fresh beets, place whole baby beetroots on a tray, drizzle with olive oil and sprinkle brown sugar on top. Bake for 50 minutes or until beetroots have softened. While the beetroots are still warm, rub their skins off and discard the skins.
  2. Step 2. Place beetroots in a bowl. Add cranberries and onion and add salt and pepper to taste. Mix through sour cream. Lay on a bed of lettuce leaves and sprinkle pine nuts on top. Refrigerate until serving.
  3. This salad is great served with roast chicken.
Notes
  1. If using tinned or preserved baby beetroot as an alternative, skip the baking step of this recipe.
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calories
1235
fat
41g
protein
36g
carbs
214g
more
About The Garden Magazine http://www.aboutthegarden.com.au/
How to Grow Beetroot