Yellow Beet Salad - Innit

Ingredients

4 Servings

Produce

  • Yellow Beetroot 910 g

  • Italian Parsley 3 Tbsp

Spices

  • Salt 1 tsp

  • Black Pepper 1/4 tsp

Dairy & Eggs

  • Goat's Cheese 55 g

Pantry

  • Extra Virgin Olive Oil 120 mL

Canned/Bottled Goods

  • Balsamic Vinegar 4 Tbsp

Baking Products

  • Wheat Flatbread Crisp 110 g

Preparation

  1. Boil Beetroots

    In a medium pot, bring salted water to a boil. Add in whole beetroots and boil for 40 minutes. Once cooked and cooled, peel & cut beets into wedges.

    • 910 g Yellow Beetroot
  2. Salad Assembly

    Add balsamic vinegar and olive oil to a small bowl and mix to combine. Season beets with salt and pepper. Spoon vinaigrette over beets and toss gently to coat.

    • 1 tsp Salt
    • 120 mL Extra Virgin Olive Oil
    • 4 Tbsp Balsamic Vinegar
    • 1/4 tsp, ground Black Pepper
  3. Taste

    Plate in a bowl or on a platter. Top with goat's cheese & parsley leaves. Serve with flat bread.

    • 55 g Goat's Cheese
    • 110 g Wheat Flatbread Crisp
    • 3 Tbsp, stems removed Italian Parsley

Nutrition

  Amount per
serving
Daily value percentage
Calories 480 kcal  
Total Fat 33.0 g 42%
Total Saturated Fat 6.0 g 32%
Unsaturated Fat 27 g  
Low Cholesterol 5 mg 2%
Sodium 1030 mg 45%
Total Carbohydrate 38 g 14%
Fiber Total Dietary 5 g 19%
Sugars Total 14 g  
Protein 7 g 15%
Vitamin C 11 mg 10%
Calcium Ca 53 mg 4%
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By Innit Culinary Team