Beet and Broccoli Salad
This beet and broccoli salad is a vibrant, healthy, and easy-to-make side dish that adds a pop of color and nutrition to your table!
Ingredients
- 2 beets cooked, peeled, and diced
- 2 cups broccoli florets lightly steamed and cooled
- 1/2 cup California prunes chopped
- 1/4 cup red onion finely chopped
- 1/4 cup feta cheese diced, optional
- 1/4 cup walnuts chopped
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
Instructions
- Prepare the Beets: Wash the beets and trim off the tops and roots. Wrap each beet loosely in aluminum foil. Place them on a baking sheet and bake in a preheated oven at 375°F (190°C) for about 45-60 minutes, or until they are easily pierced with a fork. Once done, let them cool until they can be handled, then peel and dice them.
- Prepare the Broccoli: Lightly steam the broccoli florets for about 3-5 minutes until they are bright green and tender-crisp. Let them cool.
- In a large bowl, combine the diced beets, steamed broccoli, chopped California prunes, red onion, feta cheese, and walnuts.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard to create the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature. This salad is not only colorful but also packed with nutrients and fiber.
Video
Nutrition
Calories: 225kcalCarbohydrates: 23gProtein: 5gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 8mgSodium: 169mgPotassium: 494mgFiber: 5gSugar: 12gVitamin A: 509IUVitamin C: 44mgCalcium: 94mgIron: 1mg
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