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Ingredients
Scale
- 2 medium beets
- Pinch of salt
- Pinch of ground black pepper
- 1 ½ teaspoons vinegar
- ½ teaspoon Dijon mustard
- 1 ½ tablespoons oil
Instructions
- Boil unpeeled beets in water for 30-40 minutes until tender.
- Shock in cold water, peel skins off once cool to handle.
- Dice beets into bite-sized pieces.
- Mix vinegar, Dijon mustard, oil, salt, and pepper in a bowl.
- Pour vinaigrette over beets and toss gently.
Notes
Choose fresh, firm beets for the best result.
Store leftovers in an airtight container in the fridge for 3-4 days.
Add nuts or crumbled feta on top for extra texture.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Calories: 150
- Sugar: 8g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg