Heart-Healthy Beetroot Salad
Elevate your mealtime with this vibrant and nutrient-packed Heart-Healthy Beetroot Salad, a perfect fusion of earthy, sweet, and tangy flavors. Roasted beetroot takes center stage, offering a tender, caramelized base that pairs beautifully with the peppery bite of arugula, juicy orange segments, and the crunch of toasted walnuts. A drizzle of homemade honey-balsamic dressing ties it all together, while creamy crumbled feta and a sprinkle of fresh mint provide a delicate finishing touch. This salad is rich in antioxidants, heart-friendly nutrients, and wholesome ingredients, making it an ideal choice for a light lunch or a colorful addition to any dinner spread. Quick to prepare and bursting with wholesome goodness, this guilt-free delight is sure to become a favorite in your healthy recipe repertoire.
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Ingredients
- 3 medium-sized fresh beetroot
- 4 cups arugula
- 2 medium orange
- 0.5 cup walnuts
- 0.5 cup feta cheese
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 10 leaves fresh mint leaves
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the beetroot thoroughly, trim the tops, and wrap each beet individually in aluminum foil.
Step 3
Place the wrapped beets on a baking sheet and roast in the preheated oven for 40-45 minutes or until they are tender when pierced with a fork.
Step 4
While the beets are roasting, prepare the other salad ingredients. Start by peeling the oranges and segmenting them, removing any seeds. Set aside.
Step 5
Toast the walnuts in a dry skillet over medium heat for about 5 minutes, shaking the pan occasionally, until they are golden brown and fragrant. Set aside to cool.
Step 6
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper to create the dressing.
Step 7
Once roasted, allow the beets to cool slightly, then peel them gently and slice into thin wedges.
Step 8
In a large salad bowl, combine the arugula, orange segments, beet slices, toasted walnuts, crumbled feta cheese, and fresh mint leaves.
Step 9
Drizzle the dressing over the salad and gently toss everything together to coat evenly.
Step 10
Serve the salad immediately, or refrigerate for a short period before serving to allow the flavors to meld.
Nutrition Facts
| Serving size | (1015.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1367.4 |
| Total Fat 99.1g | 0% |
| Saturated Fat 20.3g | 0% |
| Polyunsaturated Fat 32.8g | |
| Cholesterol 66.8mg | 0% |
| Sodium 1839.2mg | 0% |
| Total Carbohydrate 100.4g | 0% |
| Dietary Fiber 24.2g | 0% |
| Total Sugars 68.1g | |
| Protein 32.0g | 0% |
| Vitamin D 12IU | 0% |
| Calcium 770.9mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 2639.5mg | 0% |
Source of Calories