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Beetroot Salad: The Perfect Low-Calorie Dish for Those on a Diet Beetroot is one of those vegetables that often gets overlooked. It's deep red in color, has a earthy taste, and can be a little tricky to cook. But once you know how to cook it properly, beetroot makes a delicious and healthy salad ingredient. One cup of diced beetroot contains only 43 calories, making it the perfect salad ingredient for those on a diet. Beetroot is also high in fiber, vitamin C, and antioxidants, which make it good for your health. Here's a simple recipe for a low-calorie beetroot salad: Ingredients: -1 cup diced beetroot -1 tbsp olive oil -1 tbsp balsamic vinegar -sea salt and black pepper to taste Instructions: In a bowl, combine the diced beetroot with olive oil and balsamic vinegar. Season with salt and black pepper to taste. Mix well to combine. Serve chilled or at room temperature. Enjoy! Beetroot Salad: A Great Way to Get Your Veggies in for the Day Beetroot sala

Beets and Greens Salad Recipe This beets and greens salad recipe is the perfect way to enjoy the bounty of fresh produce in season. Beets are a root vegetable with a sweet and earthy flavor, and they are great roasted, steamed, or boiled. Greens can include any dark leafy green such as kale, chard, or spinach. This salad is simple to make and can be adjusted to your taste preferences. Ingredients: -1 bunch of beets, washed and trimmed -1 large bunch of greens (kale, chard, spinach), washed and chopped -1/4 cup olive oil -2 tablespoons balsamic vinegar -salt and pepper to taste Instructions: Preheat oven to 375 degrees Fahrenheit. Wrap beets in foil and roast for about 45 minutes, or until tender.3. In a large bowl, mix together olive oil, balsamic vinegar, salt and pepper.4. Add chopped greens and roasted beets to the bowl and toss to combine.5. Serve salad immediately or store in the fridge for later. Beetroot, Arugula, and Goat Cheese Salad This salad is perfe

Beetroot Salad recipe: How to make a healthy, delicious salad at home This Beetroot Salad recipe is both healthy and delicious! It's the perfect way to enjoy the fresh flavors of beetroots and greens. Ingredients: _1 bunch of beets (about 4-5 medium beets) _1/4 cup olive oil _2 tablespoons white wine vinegar _1 tablespoon honey _1 teaspoon Dijon mustard _salt and pepper, to taste For the salad: _1 head of escarole, chopped (or other salad greens) _1/2 cup crumbled blue cheese _1/4 cup roasted chopped hazelnuts or almonds Instructions: Preheat oven to 375 degrees F. Wash beets and trim off any rough ends. Wrap beets in foil and roast for 45-55 minutes, until tender when pierced with a fork. Let cool slightly before unwrapping. When beets are cool enough to handle, peel and chop into 1" cubes. In a small bowl or jar, whisk together olive oil, white wine vinegar, honey, Dijon mustard, salt and pepper. Add beets and toss to coat. In a large bowl, combine b