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–+ servings

Roasted Beetroot Salad

A vibrant and nutritious roasted beetroot salad, perfect as a side dish or a light meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 4 medium beetroots peeled and cubed
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 4 cups mixed greens such as arugula and spinach
  • 1 cup feta cheese crumbled
  • 1/2 cup walnuts toasted and chopped
  • 1 tablespoon balsamic vinegar for dressing

Method
 

Roasting the Beetroots
  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed beetroots with olive oil, salt, and black pepper in a mixing bowl.
  3. Spread the beetroots evenly on a baking sheet.
  4. Roast in the preheated oven for 30-35 minutes, or until tender.
Assembling the Salad
  1. In a large bowl, combine the mixed greens, roasted beetroots, feta cheese, and walnuts.
  2. Drizzle with balsamic vinegar and toss gently to combine.
  3. Serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 10mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 6mgCalcium: 150mgIron: 1.5mg

Notes

This salad can be served warm or cold and is great for meal prep.

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