Ecuadorean Beet Salad
Bright, zesty, and vibrantly colorful, Ecuadorean Beet Salad brings a touch of South America to your table with its simple yet bold flavors. This traditional side dish combines tender, earthy beets with crisp red onion, a tangy lime juice and white vinegar dressing, and the fresh, herbaceous kick of cilantro. The salad is easy to prepare, with just 15 minutes of prep time and minimal cooking, making it perfect for a quick and healthy addition to any meal. Serve it chilled or at room temperature, and pair it with grilled meats, seafood, or enjoy it on its own. Packed with nutrients and a burst of bright flavors, it's a refreshing and gluten-free option to elevate your dining experience.
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Recipe Information
Ingredients
- 4 medium beets
- 1 small red onion
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons fresh cilantro
- 0.5 teaspoons black pepper
- 1 tablespoon white vinegar
Instructions
Start by cleaning the beets thoroughly under running water to remove any dirt. Trim the tops and bottoms, but do not peel them yet.
Place the beets in a large pot and cover them with water. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for about 35-40 minutes, or until the beets are tender and a knife slides in easily.
While the beets are cooking, thinly slice the red onion and place the slices in a bowl of cold water. Let them soak for 10 minutes to reduce their sharpness, then drain and set aside.
Once the beets are done, remove them from the pot and allow them to cool until they are safe to handle. Using a paper towel or your hands, gently rub the skin to peel it off. Cut the peeled beets into bite-sized cubes and place them in a large mixing bowl.
Add the sliced red onion to the bowl with the beets.
In a small bowl, whisk together the lime juice, olive oil, white vinegar, salt, and black pepper to make the dressing.
Pour the dressing over the beet and onion mixture, and gently toss to combine everything evenly.
Chop the fresh cilantro finely and sprinkle it over the salad. Toss lightly again to distribute the cilantro.
Taste the salad and adjust the seasoning with more salt or lime juice if desired. Cover and refrigerate for at least 15 minutes to allow the flavors to meld together.
Serve chilled or at room temperature as a side dish or appetizer. Enjoy!
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3033 mg | 132% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 28.8 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1406 mg | 30% | |
*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.
