Roasted beet salad — Meal
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Macros (per serving)

Fat

42%

(14 g)

Protein

8%

(6 g)

Carbs

50%

(38 g)

28 g Net,

10 g Fiber

300 Calories (per serving)

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Salads

Oven dish

Vegetable Dishes

Roasted beet salad

Ingredients

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Red Beets

500 g

Coconut oil (melted)

2 Tbsp

Onion

2 pieces

Shiitake mushrooms

100 g

Garlic powder

14 tsp

Balsamic vinegar

2 Tbsp

Black pepper

to taste

Salt

to taste

Spring onion

1 piece

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

25 min

1

Preheat the oven to 390°F and line a baking sheet with aluminum foil.

2

Wash the beets well and cut into pieces of approximately 1 by ½ inch.

3

Place the beetroot pieces on the baking sheet and sprinkle with 1 tablespoon of the coconut oil, and mix well by hand so the pieces are covered with a small layer of oil. Roast the beetroot pieces for approximately 20-25 minutes until they start to discolor slightly.

4

Cut the onion into thin half rings, and the spring onion into thin rings. Also cut the shiitakes into slices.

5

While the beet pieces are roasting, make the rest of the salad: heat the remaining coconut oil in a frying pan and fry the onion in it, stirring gently for about 5 minutes over medium heat.

6

Add the shiitakes and garlic and bake for a further 5 minutes on a slightly lower heat.

7

Put the beetroot in a bowl, add the onion and shiitakes and pour the balsamic vinegar over it.

8

Also sprinkle with some pepper and salt and toss the salad a few times.

9

Divide between the plates and garnish with the spring onion rings. Enjoy your meal!

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Details

Diet

Paleo, Vegetarian

Course

Lunch, Dinner, Side dish

Cooking equipment

Oven

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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