Mediterranean Diet Beetroot Relish
Brighten up your table with this vibrant Mediterranean Diet Beetroot Relish, a healthy, flavor-packed side dish that celebrates fresh and wholesome ingredients. Roasted beetroots serve as the star of this colorful relish, bringing their natural sweetness and earthy depth to life. They're complemented by finely chopped red onion, fresh parsley and mint, and a tangy homemade dressing of red wine vinegar, honey, lemon juice, and extra virgin olive oil. This recipe is a perfect embodiment of Mediterranean cuisine, blending nutritious produce with aromatic herbs and bold flavors. Simple to prepare yet endlessly versatile, this relish pairs beautifully with grilled meats, roasted fish, or even as a zesty spread atop sandwiches or wraps. Ready in under an hour with just a handful of pantry staples, it's the ideal dish to add a nutritious, gourmet touch to any meal. Keywords: Mediterranean Diet, beetroot relish recipe, roasted beets, healthy side dish, easy Mediterranean recipes.
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Recipe Information
Ingredients
- 4 medium-sized fresh beetroots
- 1 small red onion
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1 garlic clove
- 2 tablespoons fresh parsley
- 1 tablespoon fresh mint
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Begin by preheating your oven to 400°F (200°C).
Thoroughly rinse and scrub the beetroots to remove any dirt. Do not peel them.
Wrap each beetroot individually in aluminum foil and place them on a baking sheet.
Roast the beetroots in the preheated oven for 35-40 minutes, or until they are tender enough to be pierced with a fork.
While the beetroots are roasting, finely chop the red onion and set aside.
Mince the garlic clove and chop the parsley and mint leaves finely. Set these aside as well.
Once the beetroots are roasted and slightly cooled, peel off their skins using your hands or a paper towel.
Grate the peeled beetroots coarsely into a large mixing bowl.
Add the chopped red onion, minced garlic, chopped parsley, and mint to the grated beetroots.
In a separate bowl, whisk together the extra virgin olive oil, red wine vinegar, honey, and lemon juice.
Pour the dressing over the beetroot mixture and season with sea salt and black pepper.
Mix everything well until all the ingredients are thoroughly combined.
Transfer the beetroot relish to a serving dish and let it marinate in the refrigerator for at least 1 hour to allow the flavors to meld.
Serve chilled or at room temperature as a complement to grilled meats, fish, or even spread on sandwiches.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1430 mg | 62% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 44.5 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1455 mg | 31% | |
*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.
