Ingredients
Scale
- 2 medium fresh beets
- 1 large English cucumber, thinly sliced
- 1 small red onion, finely sliced
- ½ cup fresh parsley, chopped
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet. Roast for about 60 minutes until tender. Let cool before peeling and chopping into bite-sized pieces.
- While the beets roast, slice the cucumber thinly and add to a large bowl.
- Add the finely sliced red onion to the cucumbers.
- Chop parsley and mix it into the bowl with cucumbers and onions.
- In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Once beets are cool, add them to the bowl with other ingredients and drizzle dressing over everything. Gently toss to combine.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 7g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg