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beetroot salad with blueberries

Beetroot salad with blueberries

The perfect quick lunch salad is this beetroot salad with blueberries. It's easy to prepare in advance too and can be kept in the fridge for one to two days.
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Cook Time 10 minutes
Total Time 10 minutes
Course Lunch
Cuisine Vegan
Servings 2 people
Calories 338 kcal

Ingredients
 
 

  • 2 beetroot cooked and chopped
  • 125 gr blueberries
  • 50 gr pistachio chopped
  • 2 tablespoon pistachio oil or extra virgin olive oil
  • 1 tablespoon balsamic vinegar

Instructions
 

  • Cut the cooked beetroot in small cubes. Mix in a bowl with the pistachio and blueberries.
  • Make the dressing by combining oil and vinegar and add salt and pepper to taste. Mix the dressing through the other ingredients and serve.
  • Also delicious with a sliced spring onion over the top.

Nutrition

Calories: 338kcalCarbohydrates: 25gProtein: 7gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 67mgPotassium: 580mgFiber: 6gSugar: 15gVitamin A: 165IUVitamin C: 11mgCalcium: 45mgIron: 2mg
Keyword beetroot
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