Description
A quick and easy salad featuring the vibrant flavor of canned beets, perfect for a light lunch or side dish.
Ingredients
Scale
- 1 (15-ounce) can of sliced beets, drained
- 1/4 cup red onion, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- Optional: crumbled goat cheese or feta cheese for garnish
- Optional: fresh parsley, chopped, for garnish
Instructions
- In a medium bowl, combine the drained beets and red onion.
- In a small bowl, whisk together the apple cider vinegar, olive oil, and Dijon mustard. Season with salt and pepper.
- Pour the dressing over the beets and red onion. Toss gently to combine.
- If desired, garnish with crumbled goat cheese or feta and fresh parsley.
- Serve immediately or chill for later.
Notes
- For a sweeter salad, add a pinch of sugar to the dressing.
- Feel free to add other vegetables, such as cucumbers or bell peppers.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
