Beet Salad with Raspberry Vinaigrette
A refreshing and vibrant beet salad topped with a delicious raspberry vinaigrette.
Ingredients
| 2 | (13 ¼ ounce) cans sliced small beets, drained |
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| 1 | sweet onion, thinly sliced |
| 2 | tablespoons olive oil |
| 2 | tablespoons raspberry vinegar |
| 1 | tablespoon balsamic vinegar |
| 1 | clove garlic, minced |
| salt & fresh ground pepper | |
| 2 | tablespoons chopped fresh chives (optional) |
Instructions
| 1. | Begin by placing the sliced small beets and thinly sliced sweet onion in a large mixing bowl. |
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| 2. | In a separate cup, mix together the olive oil, raspberry vinegar, balsamic vinegar, and finely minced garlic. |
| 3. | Season the mixture with a pinch of salt and a bit of fresh ground pepper. |
| 4. | Whisk the dressing until well combined. |
| 5. | Pour the vinaigrette over the beet and onion mixture, then toss gently to coat everything evenly. |
| 6. | If desired, sprinkle the salad with the chopped fresh chives for an added burst of flavor. |
| 7. | Cover the bowl and refrigerate the salad for a minimum of 15 minutes, allowing the flavors to meld together, or store in the fridge for up to 3 days. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 158.6 kcal |
| Protein | 3.5 g |
| Fat | 7.1 g |
| Carbohydrates | 22.4 g |
| Fiber | 4.3 g |
| Sugar | 16.8 g |
Published on Jul 19, 2024 by Luminița