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Beet and Red Onion Salad

Tender boiled beets sliced thin and tossed with crisp red onion in a bright garlic lime dressing.

55 minEasyServes 4115 cal/serving

CubanSaladStovetopVeganVegetarianMediterraneanWhole30PaleoLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeAlcohol-FreeCorn-FreeLow-SodiumPork-Free

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Ingredients

  • 4 medium red beets, trimmed
  • 1/2 cup red onion, thinly sliced
  • 2 tbsp fresh lime juice
  • 2 tbsp extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper, ground

Instructions

  1. 1

    Place 4 trimmed medium red beets in a large pot, cover with cold water, bring to a boil over high heat, and simmer until fork-tender, about 40 minutes.

  2. 2

    Drain the medium red beets, let cool until safe to handle, slip off the skins, and cut into thin rounds.

  3. 3

    In a small bowl, whisk together 2 tbsp fresh lime juice, 2 tbsp extra-virgin olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp ground black pepper.

  4. 4

    Layer sliced medium red beets and 1/2 cup thinly sliced red onion in a dish, drizzle with dressing, and toss gently before serving cold.

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Questions

How much time should I plan for Beet and Red Onion Salad?

As written, 55 minutes: 15 of prep and 40 of cooking. The longest single stretch is step 1 (40 minutes): "Place 4 trimmed medium red beets in a large pot, cover with cold water, bring to a boil over high heat, and simmer until fork-tender, about 40 minutes."

Is Beet and Red Onion Salad keto-friendly?

A serving of Beet and Red Onion Salad carries 12 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 60 percent of the budget; against a moderate 100 g low-carb day it is 12 percent.

How many carbs are in Beet and Red Onion Salad?

One serving (the recipe makes 4) has 12 g of carbohydrate in about 115 calories, with 2 g protein and 7 g fat, plus 3 g fiber and 320 mg sodium. The figures are estimates computed from the ingredient list.

How long does Beet and Red Onion Salad keep?

The base of Beet and Red Onion Salad is beets, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

Can I halve or double Beet and Red Onion Salad?

Yes. As written it serves 4. Halved, the beets drops from 4 to 2; doubled, it is 8. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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