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:

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

2014-09-02 19:29:20

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.

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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.

By About the Garden

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calories

1235

fat

41g

protein

36g

carbs

214g

more

About The Garden Magazine https://www.aboutthegarden.com.au/

How to Grow Beetroot