Low Fat Beetroot Salad
Bursting with vibrant color and wholesome flavor, this Low Fat Beetroot Salad is a delightfully nutritious side dish or light meal that comes together in under an hour. Featuring tender boiled beetroots, crisp grated carrots, juicy apple, and a tangy touch of red onion, this salad is elevated by a zesty dressing made of lemon juice, balsamic vinegar, and a hint of olive oil. Fresh parsley, salt, and black pepper bring everything together for a refreshing and balanced bite. Perfect for health-conscious eaters, this low-fat recipe is packed with vitamins and antioxidants, making it a feel-good addition to your table. Serve chilled for a cooling treat or enjoy it fresh—it’s an easy, guilt-free salad that’s as stunning as it is delicious! Keywords: low fat beetroot salad, healthy salad recipes, vibrant vegetable salad, low calorie dishes, gluten-free salad.
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Recipe Information
Ingredients
- 4 whole medium-sized beetroots
- 1 large carrot
- 1 medium apple
- 0.5 medium red onion
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon olive oil
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by washing the beetroots thoroughly under running water to remove any dirt.
Place the whole beetroots in a large pot and cover with water. Boil them over medium-high heat for about 30 minutes or until tender when pierced with a fork.
While the beetroots are cooking, peel and grate the carrot. Place it in a large mixing bowl.
Core and dice the apple into bite-sized pieces, then add it to the bowl with the grated carrot.
Slice the red onion thinly and add it to the bowl.
Once the beetroots are cooked, drain the water and allow them to cool slightly. Peel the outer skin off the beetroots and cut them into small cubes. Add the beetroot cubes to the salad bowl.
In a small bowl, whisk together the lemon juice, balsamic vinegar, and olive oil to make a dressing.
Pour the dressing over the salad and mix well to combine all the ingredients.
Chop the fresh parsley and sprinkle it over the salad along with the salt and black pepper.
Toss the salad gently to ensure all ingredients are evenly coated with the dressing.
Serve immediately or refrigerate for 20 minutes if you prefer it chilled.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1658 mg | 72% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 67.3 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2359 mg | 50% | |
*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.
