skip to main content
  1. Balsamic Beet and Parsley Salad

Balsamic Beet and Parsley Salad

02:00:00 8 servings, 1/2 cup (125 mL) each
Recipe By
0 0 Reviews
Prep Time
Total Time

8 servings, 1/2 cup (125 mL) each

You'll want to try our Balsamic Beets and Parsley Salad. Flavoured with fig balsamic dressing and parsley, this spectacular side salad is oh so easy to make.

Read MoreRead Less

What You Need

Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 425°F.
  • Wrap beets individually in foil.
  • Bake 1 hour 15 min. or until tender. Cool.
  • Cut peels and stems off beets, then cut beets into 1-inch cubes. Place in medium bowl.
  • Add remaining ingredients; mix lightly.

Make Ahead

The beets can be baked ahead of time. Cool, then cut into cubes and refrigerate up to 3 days before using to prepare salad as directed.

How to Prevent Beet Stains

When handling cooked or canned beets, it's easy to stain your hands and cutting board a bright pink colour from the juices. To prevent this, wear disposable latex gloves when handling cooked beets and cut them on a large glass or ceramic plate rather than on a cutting board.


  • 8 servings, 1/2 cup (125 mL) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 0.5 Carbohydrates
  • 0.5 Fats

Nutritional Information

Serving Size 8 servings, 1/2 cup (125 mL) each
Calories 60
% Daily Value
Total fat 1.5g
Saturated fat 0.2g
Cholesterol 0mg
Sodium 180mg
Carbohydrate 10g
Dietary fibre 2g
Sugars 7g
Protein 1g
Vitamin A 2 %DV
Vitamin C 15 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review