Beetroot Salad (Leached)
This recipe for leached and sliced beetroot salad is a simple and healthy side dish that is perfect for any meal. The beetroot is first leached, which helps to reduce the potassium content, making it a kidney-friendly dish. They are then sliced and served as a salad with some basic ingredients, creating a colorful and flavorful dish that is suitable for those following a vegan or vegetarian diet. This dish is also gluten-free, making it ideal for those with gluten intolerance.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
56 kcal
Protein
2 g
Carbs
13 g
Fat
0 g
Fiber
4 g
Ingredients
Beetroot
1 cup, sliced (200g)
Red Onion
0.25 cup, sliced (50g)
lemon juice
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Instructions
Cooking Steps
In a large pot, bring the water to a boil. Add the sliced beetroot and let them boil for 5-7 minutes until they are slightly soft.
Drain the beetroot and rinse them with cold water to stop the cooking process. This will also help remove the excess potassium.
In a large bowl, mix the leached beetroot, thinly sliced red onion.
In a small bowl, whisk together the lemon juice, salt, and pepper.
Pour the dressing over the salad and toss well.
Serve the salad immediately.