FreeAnemia Support
Beetroot Salad with Olive Oil Dressing
Roasted beetroot and red onion tossed in a simple olive oil and lemon dressing for an earthy side salad.
Servings
2 plates
Prep
10 min
Cook
35 min
Once beetroot is boiled or roasted until tender, it turns almost silky, and slicing it thick lets it hold its own against a sharp red onion and a bright, simple dressing of olive oil and lemon.
Beetroot is a popular choice in anemia-focused eating, and pairing it here with lemon juice — a source of vitamin C — is a deliberate choice, since vitamin C can help the body make better use of the iron from plant foods like beetroot. Let the salad sit for a few minutes after dressing so the flavors have time to settle.
Ingredients
- 3 medium beetroots — boiled or roasted, peeled, and diced
- 1 small red onion — thinly sliced
- 2 tablespoons olive oil — extra virgin
- 1 tablespoon lemon juice — freshly squeezed
- 1/4 teaspoon salt — to taste
- 1/4 teaspoon black pepper — to taste
- 2 tablespoons fresh parsley — chopped
Instructions
- 1Boil or roast beetroots until tender. Peel and dice them.
- 2In a large bowl, combine diced beetroot and sliced red onion.
- 3Whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- 4Pour dressing over beetroot mixture and toss gently to coat.
- 5Garnish with fresh parsley before serving.
Nutrition
190
Calories
2g
Protein
16g
Carbs
14g
Fat
3g
Fiber