15 minutes of active time
1 hour 45 minutes in total
Eight serves (1/2 cup each) of this low-carb, dairy-free, low-sugar, high-fiber, vegetarian, gluten-free, low-calorie dish are produced.
Ingredients for the Best Beetroot Power Salad for Weight Loss
Two pounds (5–6 medium) of beets
Half a cup of extra virgin olive oil.
Two teaspoons white wine or sherry vinegar
One-half tsp Dijon mustard
A tsp of honey
Half a teaspoon of salt
grinded pepper, fresh, to taste
One celery stalk, cut finely
One big shallot, cut finely
Recipe for the Best Beetroot Power Salad for Weight Loss
Set oven temperature to 400˚F. Split the beets into two foil-covered pieces, then pull the sides together and crimp to create packages.
When a knife is inserted into the beets, they should be somewhat soft, roughly 1 1/4 hours of roasting.
Take off the wrapper and let the beets cool.
In the meanwhile, make the dressing by combining the oil, vinegar, mustard, honey, salt, and pepper in a small dish.
Peel the beets after they’re cool enough to handle.
Cut into 1/2-inch cubes and place in a big bowl. Add the dressing, shallot, and celery and toss until well coated.
Serve cold or at room temperature.
For up to two days, store refrigerated in an airtight container.
Information about nutrition:
Serving Dimensions calories from half a cup120 grams of total carbohydrates 13 grams of dietary fiber 3 grams of total sugars eight grams of protein 2 grams of total fat 7 grams of saturated fat 1g folate, 139iu, vitamin C, and 1g vitamin A Calcium (128 mg) and sodium (243 mg) 23 milligrams of iron One milligram of magnesium Potassium 28 mg 404 mg
Two pounds (5–6 medium) of beets
Half a cup of extra virgin olive oil.
Two teaspoons white wine or sherry vinegar
One-half tsp Dijon mustard
A tsp of honey
Half a teaspoon of salt
grinded pepper, fresh, to taste
One celery stalk, cut finely
One big shallot, cut finely
Recipe for the Best Beetroot Power Salad for Weight Loss
Set oven temperature to 400˚F. Split the beets into two foil-covered pieces, then pull the sides together and crimp to create packages.
When a knife is inserted into the beets, they should be somewhat soft, roughly 1 1/4 hours of roasting.
Take off the wrapper and let the beets cool.
In the meanwhile, make the dressing by combining the oil, vinegar, mustard, honey, salt, and pepper in a small dish.
Peel the beets after they’re cool enough to handle.
Cut into 1/2-inch cubes and place in a big bowl. Add the dressing, shallot, and celery and toss until well coated.
Serve cold or at room temperature.
For up to two days, store refrigerated in an airtight container.
Information about nutrition:
Serving Dimensions calories from half a cup120 grams of total carbohydrates 13 grams of dietary fiber 3 grams of total sugars eight grams of protein 2 grams of total fat 7 grams of saturated fat 1g folate, 139iu, vitamin C, and 1g vitamin A Calcium (128 mg) and sodium (243 mg) 23 milligrams of iron One milligram of magnesium Potassium 28 mg 404 mg
