Beetroot Salad
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
N/A
Total Time:
15 mins
Recipe Yield | 10.59 oz |
Number of Servings | 4 |
Serving Size | 2.65 oz |
Ingredients
10.59 oz
beetroot
2 tsp
lemon juice
2 tbsp
olive oil
1 tsp
salt
0.5 tsp
black pepper
2 tbsp
fresh parsley
Directions
Step 1
Peel and grate the beetroot.
Step 2
In a bowl, combine the grated beetroot, lemon juice, olive oil, salt, and black pepper. Mix well.
Step 3
Garnish with fresh parsley.
Nutrition Facts
Fat:
5 g
(45
kcal)
Protein:
4 g
(16
kcal)
Carbohydrates:
23 g
(92
kcal)
Calories | 3.975 kcal | 0.2% |
Vitamin A | 0 IU | 0% |
Monounsaturated Fat | 0.0795 g | 0% |
Saturated Fat | 0.0265 g | 0.02% |
Fat | 0.1325 g | 0.09% |
Carbohydrates | 0.6095 g | 0.12% |
Sodium | 10.6 mg | 2.12% |
Fibers | 0.159 g | 0.42% |
Sugars | 0.424 g | 0% |
Protein | 0.106 g | 0.12% |
Vitamin C | 0.3975 mg | 0.44% |
Calcium | 0.106 mg | 0.02% |
Iron | 0.212 mg | 0.04% |
Potassium | 15.9 mg | 3.18% |
Alcohol | 0 g | 0% |
Cholesterol | 0 mg | 0% |
Lactose | 0 g | 0% |
Vitamin B6 | 0.265 mg | 20.38% |
Vitamin B12 | 0 mcg | 0% |
Vitamin E | 0.265 mg | 1.77% |
Zinc | 0.106 mg | 0.02% |
Selenium | 0.053 mcg | 0.01% |
Vitamin D | 0 mcg | 0% |
Recipe Attributes
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