Red Beet Balsamic Salad

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Red-Beets-Parsley-Salad-300x199Get antioxidant, anti-inflammatory, and detoxification support from eating a special food—beets! Try this delicious vegan and gluten-free Red Beet Balsamic Salad! Super simple, earthy, sweet and delicious! A great side salad for your veggie based diet.


3 large Red Beets

1/2 Cup chopped Parsley

1 tbsp Dried Onion

3 tbsp white balsamic vinegar

3 tbsp first cold press olive oil

Sea Salt



Clean beets and chop greens off the root. Set aside greens and cook-up for another dish. In medium pot, cover beets with water. Over medium high heat bring water to a boil for 10 minutes. Then reduce heat to simmer and let beets cook for 40 minutes or until they are soft enough a fork tenderly can be inserted.  Remove beets from hot water and place into a bowl of ice water. Let site for 5 minutes. Then test beets to make sure they have cooled down and using your fingers remove skin from beets (a gentle push and the skin should roll off).  Slice beets in 1/8 inch  slices and place into a bowl. Add parsley, dried onion vinegar, oil and sea salt to taste. Gently toss till evenly combined. Then plate and enjoy!

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