Beetroot salad with red onion and parsley
2 servings
40 minutes
Beetroot salad with red onion and parsley is a harmonious blend of sweet roasted beetroot, tangy red onion, and fresh parsley, highlighted by the aroma of garlic and the balanced taste of balsamic vinegar. This dish originates from Greek cuisine, where simplicity and natural flavors are valued. Greeks often serve such salads as appetizers or sides with meat and fish. It refreshes, satisfies, and provides benefits due to its richness in vitamins and antioxidants. Ideal for a summer lunch or light dinner. Its simplicity in preparation makes it accessible to everyone, while its flavor can surprise even gourmets.
1
Preheat the oven to 180°C.
2
Wrap the beet in foil and bake until done - it will take about 30 minutes.
- Beetroot: 150 g
3
Cut the beet into sticks and place in a bowl, add chopped garlic, onion, parsley, dress with oil, vinegar, and season with salt and pepper.
- Garlic: 0.5 clove
- Red onion: 0.5 head
- Parsley: 0.5 bunch
- Olive oil: 1.5 tablespoon
- Balsamic vinegar: 1.5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
