Rote Rubensalat Red Beet Salad
Bright, earthy, and packed with flavor, Rote Rubensalat (Red Beet Salad) is a stunning side dish that celebrates fresh, wholesome ingredients. This recipe features tender, vibrant beets paired with crisp red onion, toasted walnuts, and a tangy-sweet apple cider vinegar dressing kissed with honey and Dijon mustard. Fresh parsley adds a burst of herbaceousness, while optional crumbled feta lends a creamy, savory finish. Perfectly balancing texture and flavor, this nutrient-rich salad can be served warm or chilled, making it a versatile addition to your dinner table or picnic spread. With minimal prep time and a focus on simple, natural ingredients, this healthy beet salad is an easy way to bring a touch of elegance and color to any meal. Ideal for fans of nutritious, seasonal eating, this recipe is sure to delight!
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Recipe Information
Ingredients
- 4 medium fresh beets
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 0.5 medium red onion
- 0.25 cup walnuts
- 0.25 cup feta cheese (optional)
Instructions
Rinse and scrub the beets thoroughly under cold running water. Do not peel; leave the skin on to help preserve the beets' flavor and color during cooking.
Place the beets in a large pot of water, making sure they are fully submerged. Bring the water to a boil, then reduce the heat to a simmer. Cover the pot and cook the beets for 40-45 minutes, or until they can be easily pierced with a fork.
While the beets are cooking, prepare the dressing. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper. Set the dressing aside.
Once the beets are cooked, drain them and allow them to cool until they are safe to handle. Using a paper towel or your hands, gently rub off the skins. They should peel away easily. Trim off the ends and dice the beets into bite-sized pieces.
Finely chop the parsley and thinly slice the red onion. If using walnuts, toast them briefly in a dry pan over medium heat for 3-5 minutes until fragrant.
In a large mixing bowl, combine the diced beets, red onion, chopped parsley, and toasted walnuts. Pour the dressing over the salad and toss gently until everything is evenly coated.
If desired, crumble feta cheese over the top as a garnish for added creaminess and flavor.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld, or serve immediately. Enjoy your Rote Rubensalat!
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 2199 mg | 96% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 46.6 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2101 mg | 45% | |
*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.
