Beet And Garlic Salad Recipe

Recipe By Tarla Dalal

This recipe is a bit different from the usual salads, because it brings together two different ingredients. While beetroot is often added as part of other salads, not many people think of it or of garlic as key salad ingredients. In this recipe, however, these are the stars Boiled beetroot cubes and crushed garlic are laced with lemon juice to make a wonderful salad, which is easy to make but tastes great. Rich in fibre, the beet and garlic salad helps improve bowel movements and helps lower blood cholesterol levels. Garlic and olive oil are also heart-friendly ingredients. The beta cyanin in beet is a powerful antioxidant, which exhibits anti-cancer properties. Lemon juice, apart from giving the perfect tang, also contributes vitamin c to the recipe. Enjoy it fresh, immediately upon tossing. You can also try other recipes using beet like beetroot soup or beetroot subzi.

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15minstotal
15m.total
Beet And Garlic Salad
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ingredients serve

Ingredients for Beet And Garlic Salad Recipe

  • 0.38 cup Boiled beetroot cubes
  • 0.13 teaspoon Crushed garlic
  • 1/4 tablespoon Extra virgin olive oil
  • 0.13 tablespoon Lemon juice
Nutrition
value
51
calories per serving
3 g Fat1 g Protein4 g Carbs2 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    1g
  • Carbs
    4g
  • Fiber
    2g

MacroNutrients

  • Carbs
    4g
  • Protein
    1g
  • Fiber
    2g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    10mg
  • Iron
    < 1mg
  • Vitamin A
    6mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    55mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    4mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    19mg
  • Manganese
    < 1mg
  • Phosphorus
    21mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Tarla Dalal