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Beetroot Salad with Sour Cherry Vinaigrette
This beetroot salad with its sour cherry vinaigrette is earthy, sharp and sweet. It makes a delicious side dish and is perfect for buffet meals. You can even eat it as a light and healthy main meal.
Course
Main Course, Side Dish
Cuisine
Vegetarian
Prep Time
5
minutes
minutes
Cook Time
0
minutes
minutes
Servings
2
Calories
277
kcal
Author
Corina Blum
Ingredients
50
g
salad leaves
250
g
cooked beetroot
diced, not in vinegar
20
g
almonds
30
g
crumbly white cheese
I used cheshire
Sour Cherry Vinaigrette Ingredients
20
ml
sour cherry juice
30
ml
apple cider vinegar
20
ml
extra virgin olive oil
1
teaspoon
honey
Instructions
Arrange the salad leaves on a plate, top with the chopped beetroot, almonds and crumbled cheese.
Whisk together all the ingredients for the dressing. Or put them in a little jar and shake.
Drizzle the dressing over the salad.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
277
kcal
|
Carbohydrates:
20
g
|
Protein:
8
g
|
Fat:
19
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
15
mg
|
Sodium:
204
mg
|
Potassium:
564
mg
|
Fiber:
5
g
|
Sugar:
13
g
|
Vitamin A:
476
IU
|
Vitamin C:
12
mg
|
Calcium:
158
mg
|
Iron:
2
mg