Dressed Beet Salad
Simple, but tasty and good for you — the best quick fix. During a fast, a plain beet salad goes nicely with potatoes, rice, or buckwheat. You can add anything you like: apples, nuts, garlic, and so on. But it's great on its own, too.
Rumba-Havana
Recipe author
Dressed Beet Salad
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 %
2 g
Fats 48 %
10 g
Carbohydrates 43 %
9 g
126 kcal
GI:
22
/
0
/
78
- Boil the beets (or roast them in the oven). Cool, peel, and grate them. If you prefer, you can simply slice them into thin rounds. Season with salt and pepper, then add the oil, a little vinegar, the chopped herbs, and a pinch of sugar. Toss everything together and let it sit for about 15 minutes.
Caloric content of the products possible in the composition of the dish
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
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