Beet Salad

7 60 194
Ingredients Minutes Calories
Prep Cook Servings
30 min 30 min 2
Beet Salad
Health Rating


3 beet(s) Beets, raw (medium sized)
1 whole lemon(s) Lemon juice
1 clove(s) Garlic
1/2 tsp Cumin (Or to taste)
1 pinch Salt and pepper (Or to taste)
2 tbsp Extra virgin olive oil
1/4 cup Parsley, fresh


1.  Place water in a 3-quart saucepan, and bring to a boil.  Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.  Cool, peel, and cut beets into bite-size pieces.  Place in a serving bowl.


2.  Place lemon juice, garlic, cumin, salt, and pepper in a small bowl.  Whisk in olive oil, then toss with beets.  Let sit a few hours.  Just before serving, sprinkle with parsley.

Nutrition Facts

Per Portion

Calories 194
Calories from fat 127
Calories from saturated fat 17.5
Total Fat 14.1 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 10.1 g
Cholesterol 0
Sodium 141 mg
Potassium 477 mg
Total Carbohydrate 14.4 g
Dietary Fiber 2.8 g
Sugars 8.8 g
Protein 2.5 g

Dietary servings

Per Portion

Fruit 0.1
Vegetables 1.8

Energy sources



To avoid food wastage - you can take the remaining bunch of parsley and store in an air-tight freezer bag or container.  Make sure you cut the stems and pat dry prior to placing the parsley leaves in a bag or container.  You can also put parsley in ice cubes, and fill just enough to cover the leaves - freeze - and take out as needed for other recipes.  Another option is to create a pesto from the parsley - which you can also freeze.


For a different flavour - use mint instead of parsley - or even combine the two together!  Mint freezes similarly to parsley.