Low Fat Beetroot Salad

Brighten up your table with this vibrant and nourishing Low Fat Beetroot Salad, a perfect fusion of earthy, sweet, and tangy flavors! Featuring tender, boiled beets paired with grated carrot, crisp apple, and a touch of zesty red onion, this salad is brought to life with a light dressing of lemon juice, balsamic vinegar, and a drizzle of olive oil. Fresh parsley adds an herby finish, while a sprinkle of salt and black pepper enhances the natural flavors. Ready in under an hour, this gluten-free and low-fat recipe is ideal as a refreshing side dish or a light, healthy lunch. Easily customizable and packed with antioxidants, this beetroot salad is as gorgeous as it is nutritious. For a chilled, extra-crisp option, let it rest in the refrigerator before serving!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 whole medium-sized beetroots
• 1 large carrot
• 1 medium apple
• 0.5 medium red onion
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• 2 tablespoons fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by washing the beetroots thoroughly under running water to remove any dirt.

Step 2

Place the whole beetroots in a large pot and cover with water. Boil them over medium-high heat for about 30 minutes or until tender when pierced with a fork.

Step 3

While the beetroots are cooking, peel and grate the carrot. Place it in a large mixing bowl.

Step 4

Core and dice the apple into bite-sized pieces, then add it to the bowl with the grated carrot.

Step 5

Slice the red onion thinly and add it to the bowl.

Step 6

Once the beetroots are cooked, drain the water and allow them to cool slightly. Peel the outer skin off the beetroots and cut them into small cubes. Add the beetroot cubes to the salad bowl.

Step 7

In a small bowl, whisk together the lemon juice, balsamic vinegar, and olive oil to make a dressing.

Step 8

Pour the dressing over the salad and mix well to combine all the ingredients.

Step 9

Chop the fresh parsley and sprinkle it over the salad along with the salt and black pepper.

Step 10

Toss the salad gently to ensure all ingredients are evenly coated with the dressing.

Step 11

Serve immediately or refrigerate for 20 minutes if you prefer it chilled.

Nutrition Facts

Serving size	(934.2g)

Amount per serving	% Daily Value*
Calories	545.3

Total Fat 15.4g	0%
Saturated Fat 2.3g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 1657.6mg	0%
Total Carbohydrate 96.5g	0%
Dietary Fiber 22.7g	0%
Total Sugars 67.3g
Protein 10.9g	0%

Vitamin D 0IU	0%
Calcium 155.8mg	0%
Iron 5.7mg	0%
Potassium 2358.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.4%

Protein: 7.7%

Carbs: 67.9%