Rocca salad with beets

**Ingredients: A bunch of fresh rocca leaves 2 boiled beets, peeled and cut into small cubes 1/4 cup peeled and toasted walnuts 2 tablespoons of fresh lemon juice 2 tablespoons of olive oil Salt and black pepper to taste **How ​​to prepare: In a large bowl, place the washed and dried rocca leaves. Add the diced beets and toasted walnuts to the bowl. In a small bowl, mix lemon juice and olive oil together to prepare the sauce. Pour the dressing over the salad and mix well until the dressing is evenly distributed. Serve the salad immediately or place it in the refrigerator to cool slightly before serving. Serve this rocca salad with beets as a snack or as part of a main meal. Enjoy its delicious and nutritious taste!

Beetroot salad with yogurt

**Ingredients: 2 boiled beets, peeled and cut into small cubes 1 cup of natural yogurt 2 tablespoons of fresh lemon juice 1 teaspoon of olive oil 1/4 teaspoon minced garlic (optional) Salt and black pepper to taste Chopped mint or parsley leaves for garnish (optional) **How ​​to prepare: In a large bowl, mix the yogurt, lemon juice, and olive oil well until the ingredients are combined. Add the peeled and chopped beetroot cubes to the bowl, and mix gently until coated with the sauce. If you want to add garlic, you can mix it with the rest of the ingredients. Season the salad with salt and black pepper to taste, and mix the ingredients well. Serve the salad in a serving dish, and garnish it with some chopped mint or parsley leaves, if desired. Beetroot salad with yogurt is served cold, and you can serve it as part of a snack or as a side to a main meal. Enjoy the taste of this delicious and healthy salad!

Eggplant and beetroot salad

**Ingredients: 2 medium-sized eggplants, cut into thin slices 2 beets, boiled, peeled and cut into small cubes 1/4 cup roasted and chopped pistachios 1/4 cup dried raisins 2 tablespoons of fresh lemon juice 2 tablespoons of olive oil Salt and black pepper to taste Chopped parsley for garnish (optional) **How ​​to prepare: Heat the grill or electric grill over medium heat. Place the eggplant slices on the grill and grill them for 5-7 minutes on each side or until they are soft and slightly browned. In a large bowl, mix the grilled eggplant slices, beetroot cubes, roasted pistachios, and dried raisins. In a small bowl, mix lemon juice and olive oil together to prepare the sauce. Pour the sauce over the eggplant and beetroot mixture, and gently mix until covered with the sauce. Serve the salad in a serving dish and garnish with chopped parsley if desired. This eggplant and beetroot salad is served hot or cold, and you can serve it as part of a snack or as a side to a main meal. Enjoy the taste of this delicious and healthy salad!

Beetroot and corn salad

**Ingredients: 2 beets, boiled, peeled and cut into small cubes 1 cup of canned or boiled corn 1/4 cup chopped red onion 1/4 cup of chopped parsley Juice of one lemon 2 tablespoons of olive oil Salt and black pepper to taste **How ​​to prepare: In a large bowl, mix the diced beets, corn kernels, chopped red onions, and parsley. In a small bowl, mix lemon juice with olive oil to prepare the sauce. Pour the sauce over the mixture of beets, corn, red onions and parsley, and gently mix until coated with the sauce. Serve the salad in a serving dish. The salad can be served immediately, or it can be chilled in the refrigerator for a short time before serving to enhance the flavour. This salad is refreshing and full of nutrients. You can serve it as a side to a main meal or as a healthy snack. Enjoy eating it!

Quinoa and beetroot salad

**Ingredients: 1 cup quinoa (cooked and cooled) 2 beets, boiled, peeled and cut into small cubes 1/4 cup of chopped parsley 1/4 cup roasted and chopped pistachios 1/4 cup red grapes cut in half (optional) 2 tablespoons of fresh lemon juice 2 tablespoons of olive oil Salt and black pepper to taste **How ​​to prepare: In a large bowl, mix the cooked and cooled quinoa with the diced beets, chopped parsley, toasted pistachios, and chopped red grapes (if using). In a small bowl, mix lemon juice and olive oil together to prepare the sauce. Pour the sauce over the quinoa, beetroot, parsley and pistachio mixture, and gently mix until coated with the sauce. Add salt and black pepper to taste and mix again. Serve the salad in a serving dish. The salad can be served cold, and it can be garnished with some chopped parsley before serving if desired. This salad is nutrient-rich and perfect as a healthy snack or part of a main meal. Enjoy eating it!

Beetroot and orange salad

**Ingredients: 2 beets, boiled, peeled and cut into thin slices 2 oranges, peeled and cut into slices or pieces 1/4 cup toasted and chopped walnuts 1/4 cup crumbled feta cheese (optional) Chopped lettuce (optional for garnish) Juice of one lemon 2 tablespoons of olive oil Salt and black pepper to taste **How ​​to prepare: In a large bowl, mix beetroot slices and orange slices. If using, add crumbled feta cheese over the beets and oranges. In a small bowl, mix lemon juice and olive oil together to prepare the sauce. Pour the sauce over the beetroot and orange mixture, and gently mix the ingredients until they are covered with the sauce. Add salt and black pepper to taste and mix again. Serve the salad in a serving dish and garnish with toasted and chopped walnuts and chopped lettuce if desired. The salad can be served cold as a healthy snack or as part of a main meal. This salad is refreshing and nutrient-packed, combining the rich flavor of beets and sweet oranges. Enjoy eating it!

Beetroot and pomegranate salad

**Ingredients: 2 boiled beets, peeled and cut into small cubes or slices 1/2 cup of pomegranate seeds 1/4 cup toasted and chopped walnuts 1/4 cup crumbled feta cheese (optional) Chopped lettuce (optional for garnish) Juice of one lemon 2 tablespoons of olive oil Salt and black pepper to taste **How ​​to prepare: In a large bowl, mix the diced beets, pomegranate seeds, toasted walnuts, and feta cheese if using. In a small bowl, mix lemon juice and olive oil together to prepare the sauce. Pour the sauce over the beetroot, pomegranate and walnut mixture, and gently mix until coated with the sauce. Add salt and black pepper to taste and mix again. Serve the salad on a serving plate and garnish with chopped lettuce if desired. The salad can be served cold as a healthy snack or as part of a main meal. This salad is nutrient-rich and refreshing thanks to delicious pomegranate seeds. Enjoy eating it!