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–+ servings

Roasted Beetroot Salad

A vibrant and nutritious salad featuring roasted beetroot, fresh greens, and a tangy dressing.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 4 medium beetroots peeled and cut into wedges
  • 2 cups mixed salad greens such as arugula and spinach
  • 1 cup feta cheese crumbled
  • 1/2 cup walnuts toasted and chopped
  • 1 tablespoon olive oil for roasting
  • 1 tablespoon balsamic vinegar for dressing
  • 1 teaspoon honey optional for sweetness
  • salt to taste
  • pepper to taste

Method
 

Roasting the Beetroot
  1. Preheat the oven to 400°F (200°C).
  2. Place the beetroot wedges on a baking tray, drizzle with olive oil, and season with salt and pepper.
  3. Roast in the oven for 30-40 minutes, or until tender, turning halfway through.
Assembling the Salad
  1. In a large mixing bowl, combine the roasted beetroot, mixed greens, feta cheese, and walnuts.
  2. In a small bowl, whisk together balsamic vinegar, honey, salt, and pepper.
  3. Drizzle the dressing over the salad and toss gently to combine.
  4. Serve immediately and enjoy!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 200mgPotassium: 450mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

This salad can be served warm or cold. Feel free to add other ingredients like avocado or quinoa for extra nutrition.

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