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Beet Salad with Orange Dressing

This unexpected, vitamin-packed little salad will perk you right up. It's simple, light, and good for you — a quick toss-together from the well-known Italian cook Ella Martino. I loved how easy and wholesome it is.

lakshmi-777Author avatar
Recipe author
Beetroot salad with orange dressing
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 2 g
Fats 52 % 12 g
Carbohydrates 39 % 9 g
154 kcal
GI: 11 / 0 / 89

Cooking method

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  • Boil and peel the beets, then cut them into small cubes. Add chopped fresh herbs and press in the garlic. For the dressing, whisk together the juice of half an orange, the olive oil, and the wine vinegar. Toss the salad with the dressing and season with black pepper and salt to taste. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beetroot - 49  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Oranges - 36  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • White wine vinegar - 14  kcal/100g

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