Beets Infused with Garlic and Olive Oil
This simple, four-ingredient beet salad is a wonderful side dish any time of year but it is especially perfect during spring, when beets are in season.
Servings: 6 servings
Calories: 117kcal
Equipment
Ingredients
- 6 medium red beets (about 1 ½ pounds)
- 2 tablespoons extra virgin olive oil
- 4-5 cloves garlic (crushed with a garlic press, or minced really fine.)
- Juice of 1 lemon
- Salt and ground black pepper to taste
- 2 tablespoons flat leaf parsley (chopped)
Instructions
- Scrub the beets clean. Place in a saucepan, cover the beets with at least an inch of water, and let the water come to a boil. Lower heat to a simmer and let the beets cook 20-30 minutes or until a knife inserted in the middle of a beet goes through cleanly with no resistance. Chop the beets into ⅓rd inch pieces. I leave the skins on.
- In a small bowl, whisk together the olive oil, garlic, lemon, salt and optional black pepper.
- Pour the dressing over the beets, add the parsley and mix. Set aside for about half an hour for the flavors to infuse. Serve at room temperature.
Nutrition
Serving: 1 serving | Calories: 117kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 561mg | Fiber: 5g | Sugar: 12g | Vitamin A: 56IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 1mg