It’s colourful, easy to prepare and super healthy: it’s the beetroot salad!
I often add beetroot to my diet because it has many good properties. It helps digestion, lowers cholesterol, it’s rich in minerals (magnesium, phosphorus, potassium and calcium) and it’s good in case of anaemia thanks to its iron and anthocyanins content.
Maybe beets aren’t everyone’s cup of tea but they can be quite tasty and easy to serve with this fuchsia beetroot salad.
Ingredients you need for this beetroot salad
This “fuchsia salad” is ready in just 5 minutes and only needs:
- half red or a “delicate” onion
- a pack of pre-steamed beetroots
- 1 tablespoon of extra virgin olive oil
- a pinch of salt.
How to and tip
I usually cut the harder part of each beetroot off, and I use the juice from the package to add more flavour (and colour) to my salad. It would be a pity to lose that… you paid for that, don’t forget!
Be ready to wear an apron before opening the package because beetroot juice stains AF, then:
Cut the beets into cubes, slice the onion, and add everything into a bowl with the juice and the olive oil. Then season it with a pinch of salt.
The more this simple salad “rests” the tastier it becomes a bit like a warming soup or a super filling stew. Prepare your fuchsia beetroot salad half an hour before your meal for that little extra flavour that’s always welcome. The bright beet colour stays the same: fun and inviting.
Valentina Chirico aka Valens
