Ensalada De Betabel Beet Salad
Brighten up your table with this vibrant Ensalada De Betabel Beet Salad, a stunning fusion of earthy, citrusy, and creamy flavors! This colorful dish features tender, sweet beets tossed in a zesty orange and balsamic dressing, accented by crumbled goat cheese and crunchy toasted walnuts. A drizzle of honey adds a touch of natural sweetness, while fresh parsley and orange zest provide an aromatic finishing touch. Perfect as a wholesome side dish or a light lunch, this easy-to-make salad is as nourishing as it is delicious. Ready in under an hour and ideal for any occasion, this beet salad recipe is a feast for both the eyes and the palate.
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Recipe Information
Ingredients
- 4 medium-sized fresh beets
- 1 medium orange
- 100 grams goat cheese
- 0.5 cup walnuts
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Wash the beets thoroughly under cold water to remove any dirt or debris. Do not peel them yet.
Place the beets in a medium-sized pot and cover them with water. Bring the water to a boil, then reduce it to a simmer. Cook the beets for 35–45 minutes, or until they are fork-tender.
While the beets are cooking, toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently to prevent burning. Remove them from the heat and set aside to cool.
Once the beets are cooked, drain them and allow them to cool until they are comfortable to handle. Use a paper towel to rub off the skins; they should peel away easily. If necessary, use a paring knife to remove any stubborn sections of skin.
Cut the peeled beets into bite-sized cubes and transfer them to a large mixing bowl.
Zest and juice the orange. Reserve the zest for garnish and pour the juice over the beets in the bowl. Add the olive oil, balsamic vinegar, honey, salt, and black pepper to the bowl. Toss everything together until the beets are evenly coated.
Crumble the goat cheese over the beet salad, add the toasted walnuts, and sprinkle with chopped fresh parsley and orange zest.
Transfer the salad to a serving dish or plate and drizzle with any dressing left in the mixing bowl.
Serve immediately, or chill in the refrigerator for up to 1 hour before serving.
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1878 mg | 82% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 57.9 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2387 mg | 51% | |
*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.
