High Protein Beetroot Salad

Elevate your salad game with this High Protein Beetroot Salad, a vibrant and nutrient-packed dish that's as beautiful as it is delicious. Featuring tender roasted beetroot, protein-rich quinoa, and hearty chickpeas, this salad is balanced with the creaminess of crumbled feta, the freshness of parsley, and the crunch of roasted pistachios. Tossed in a zesty lemon-honey dressing, it's an irresistible blend of bold flavors and textures. Not only is this salad perfect as a main course for vegetarians, but it also works beautifully as a side dish at your next gathering. Ready in under an hour, this healthy, high-protein salad is loaded with superfoods and makes meal prep a breeze. Fuel your body and please your taste buds with this wholesome, visually stunning recipe!

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 medium-size beetroot
• 1 cup quinoa
• 2 cups water
• 1 can (15 oz) chickpeas
• 0.5 cup, crumbled feta cheese
• 0.25 cup, chopped fresh parsley
• 0.5 small, finely chopped red onion
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup, roasted and chopped pistachios

Directions

Step 1

Preheat your oven to 400°F (200°C). Scrub and trim the beetroot, then wrap each one in aluminum foil individually. Place on a baking tray and roast in the oven for about 35-40 minutes, or until tender when pierced with a fork.

Step 2

While the beetroots are roasting, rinse the quinoa under cold water and drain. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce to a simmer, cover, and cook for about 15 minutes until the liquid is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.

Step 3

Drain and rinse the chickpeas well to remove excess sodium. Set aside.

Step 4

Once the beetroot is cooked and cool enough to handle, peel the skin (it should come off easily with a paper towel or your fingers). Dice the beetroot into 1/2-inch cubes and let cool further.

Step 5

In a large mixing bowl, combine the cooked quinoa, roasted beetroot, chickpeas, crumbled feta cheese, chopped parsley, and red onion.

Step 6

In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper to make the dressing.

Step 7

Pour the dressing over the salad and toss gently to combine.

Step 8

Just before serving, sprinkle the chopped roasted pistachios over the top for a bit of crunch.

Step 9

Serve the salad chilled or at room temperature, enjoying it as a high-protein, healthy meal option.

Nutrition Facts

Serving size	(1706.6g)

Amount per serving	% Daily Value*
Calories	2217.7

Total Fat 96.5g	0%
Saturated Fat 19.0g	0%
Polyunsaturated Fat 4.7g
Cholesterol 66.8mg	0%
Sodium 3553.8mg	0%
Total Carbohydrate 268.4g	0%
Dietary Fiber 44.4g	0%
Total Sugars 56.7g
Protein 85.5g	0%

Vitamin D 12IU	0%
Calcium 753.6mg	0%
Iron 22.6mg	0%
Potassium 3130.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.0%

Protein: 15.0%

Carbs: 47.0%