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A refreshing and vibrant salad featuring earthy cooked beets and crisp mixed greens, all tossed in a simple, light maple-dijon vinaigrette. A perfect, low-calorie side dish ready in minutes.
For 4 servings
Prepare the vinaigrette
Assemble the salad
Serve immediately
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A refreshing and vibrant salad featuring earthy cooked beets and crisp mixed greens, all tossed in a simple, light maple-dijon vinaigrette. A perfect, low-calorie side dish ready in minutes.
This american recipe takes 10 minutes to prepare and yields 4 servings. At 108.61 calories per serving with 2.35g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add 1/2 cup of cooked chickpeas or quinoa to the salad for a substantial protein boost.
For extra crunch and healthy fats, add 1 tablespoon of toasted pumpkin seeds or sunflower seeds per serving.
Use a milder lettuce like romaine or butter lettuce and add some sweet apple slices to appeal to younger palates.
Use a quality store-bought balsamic or red wine vinaigrette to save time on making the dressing from scratch.
Beets are a great source of betalains, antioxidants that help fight inflammation and cellular damage in the body.
The nitrates in beetroot can help improve blood flow and lower blood pressure. The olive oil provides heart-healthy monounsaturated fats.
Mixed greens and beets provide dietary fiber, which is essential for digestive health and helps you feel full and satisfied.
Yes, this salad is very healthy. It's packed with vitamins, minerals, and antioxidants from the beets and greens. The light vinaigrette keeps it low in fat and calories, making it an excellent choice for a nutritious side dish.
One serving of this Beetroot and Mixed Greens Salad contains approximately 120-130 calories, primarily from the olive oil in the dressing and the natural sugars in the beets.
You can, but the texture and flavor will be very different. If using raw beets, you should peel and grate them finely. They will have a much crunchier texture and a more intensely earthy flavor.
It's best to store the salad components and dressing separately. The vinaigrette can be kept in an airtight container in the fridge for up to a week. The assembled salad should be eaten immediately as the greens will wilt quickly once dressed.
