Tag: beet salad

Summer Beetroot Salad

I have seen this salad on the internet and decided it was time to make. I must admit I was drawn to it by the vibrant colors.

I switched mine up a bit to comply with plant based way of eating. Instead of feta cheese I used tofu. Unfortunately, my local market did not have the firm variety which would have looked nicer cut up in little squares.

My salad dressing was just a simple mixture of white vinegar, garlic powder, dried dill and black pepper.

The best part of this salad was using every part of the beet roots. I cooked the stems and leaves for about 5 minutes until tender, added red pepper flakes and a little bit of lemon juice. Delicious!

Ingredients

  • 1 bunch cooked beetroots
  • 1 seedless cucumber
  • Firm tofu
  • Fresh dill
Beets are a natural source of tryptophan and betaine which promote feelings of well being. Not only can beets add a pop of color to your plate but they are loaded with vitamins and minerals yet low in calories. Several studies have found the value of beets in lowering systolic blood pressure. This is due to the high levels of nitrates. The effect is only temporary, however, unless you eat beets on a regular basis.
Many people think beet greens and stems are poisonous. This is not true. Every part of the beetroot is edible. They can be eaten raw or cooked. They can be mixed in salads, cooked as a side dish or blended in smoothies.