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Earthy roasted beets, crisp greens, toasted walnuts, and tangy feta cheese come together in this vibrant salad. A zesty homemade lemon vinaigrette ties it all together for a perfect light lunch or side dish.
Roast the Beetroots
Prepare the Lemon Vinaigrette
Toast the Walnuts
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Earthy roasted beets, crisp greens, toasted walnuts, and tangy feta cheese come together in this vibrant salad. A zesty homemade lemon vinaigrette ties it all together for a perfect light lunch or side dish.
This mediterranean recipe takes 65 minutes to prepare and yields 4 servings. At 284.85 calories per serving with 6.36g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Assemble the Salad
Replace feta with a plant-based feta alternative and use maple syrup instead of honey in the vinaigrette.
Add 1 cup of cooked chickpeas or quinoa to the salad for a substantial protein boost.
Use pre-cooked, vacuum-packed beets to skip the roasting time. Simply dice and add them to the salad.
Omit the feta cheese or use a dairy-free feta alternative to make this salad dairy-free.
Beetroots are a great source of betalains, antioxidants that help fight inflammation and protect cells from damage.
The extra virgin olive oil and walnuts provide monounsaturated and omega-3 fatty acids, which are beneficial for heart health.
With fiber from beets and mixed greens, this salad supports digestive health and helps you feel full and satisfied.
Dietary nitrates in beetroot can improve blood flow and enhance physical performance, making this a great pre-workout meal.
Yes, this salad is very healthy. Beets are packed with vitamins, minerals, and antioxidants. The salad also provides healthy fats from olive oil and walnuts, and fiber from the greens.
One serving of this Beetroot Salad contains approximately 250-300 calories, primarily from the beets, feta cheese, walnuts, and olive oil in the dressing.
You can roast the beets and make the vinaigrette up to 3 days in advance. Store them separately in the refrigerator. Assemble the salad just before serving to prevent the greens from becoming soggy.
The easiest way is to wear disposable kitchen gloves while peeling and chopping the roasted beets. Alternatively, you can rub your hands with a little oil before handling them.