Tangy Beetroot + Cucumber Herby Salad
This beet salad is a combination of flavorful herbs, tangy beetroot, and fresh cucumber for a chopped salad that is easy and delicious for any meal.
Ingredients
- 6 small organic cooked, marinated beets, thinly sliced
- 3 crisp cucumbers, thinly sliced
- 1 medium yellow squash or zucchini, sliced thinly into half-moons
- 1 small red onion, halved and thinly sliced
- 1/2 cup freshly chopped flat-leaved or curly parsley, cilantro, or any combination of fresh herbs such as dill and chives
- 1/2 cup sprouted pumpkin seeds or sunflower seeds
- 2 Tbsps high quality balsamic vinegar
- 2 Tbsps extra-virgin olive oil
- sea salt and ground pepper, to taste
Instructions
- In a large bowl add your thinly sliced beets, cucumber, squash, red onion, parsley, or any combination of your favorite fresh herbs, and pumpkin seeds.
- Drizzle your salad with balsamic, extra virgin olive oil, sea salt, and freshly ground black pepper to taste, then very gently stir to combine.
- Refrigerate for 30 minutes.
- Serve and enjoy!
Nutrition
Calories: 216kcal, Carbohydrates: 14g, Protein: 6g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Sodium: 20mg, Potassium: 635mg, Fiber: 4g, Sugar: 7g, Vitamin A: 901IU, Vitamin C: 28mg, Calcium: 72mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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