High Protein Beetroot Salad with Feta Cheese

Elevate your salad game with this High Protein Beetroot Salad with Feta Cheese—a vibrant and nutritious dish that’s as satisfying as it is beautiful. Packed with roasted beets, protein-rich quinoa and chickpeas, and crunchy walnuts, this salad delivers a perfect balance of flavor and texture. Tossed with fresh baby spinach, crumbled feta cheese, and a zesty homemade lemon-honey dressing, every bite bursts with earthy, tangy, and slightly sweet notes. Whether you're meal-prepping for the week or serving it as a show-stopping side, this wholesome salad is both hearty and healthy, offering the perfect boost of plant-based protein. Ideal for vegetarians or anyone craving a nutrient-dense meal that doesn’t skimp on taste!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 medium-sized beetroot
• 1 cup quinoa
• 1 15 oz can chickpeas
• 4 oz feta cheese
• 2 cups baby spinach
• 0.5 cup walnuts
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Wash the beetroots thoroughly and wrap each in aluminum foil. Place them on a baking tray and roast for 30-40 minutes or until tender when pierced with a fork.

Step 3

While the beetroots are roasting, rinse the quinoa under cold water using a fine-mesh sieve. Cook the quinoa in 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed. Fluff with a fork and let it cool.

Step 4

Drain and rinse the chickpeas under cold water. Set aside to drain completely.

Step 5

Remove the beetroots from the oven and let them cool until they are easy to handle. Peel the skins using your hands or a peeler and dice them into bite-sized pieces.

Step 6

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

Step 7

In a large salad bowl, combine the roasted beets, cooked quinoa, chickpeas, baby spinach, and walnuts.

Step 8

Crumble the feta cheese over the salad ingredients.

Step 9

Pour the dressing over the salad and gently toss to combine all the ingredients, ensuring everything is fully coated in the dressing.

Step 10

Serve the salad immediately or refrigerate for up to two hours to allow the flavors to meld further.

Nutrition Facts

Serving size	(1280.0g)

Amount per serving	% Daily Value*
Calories	2533.1

Total Fat 129.2g	0%
Saturated Fat 26.7g	0%
Polyunsaturated Fat 33.0g
Cholesterol 100.9mg	0%
Sodium 4085.3mg	0%
Total Carbohydrate 264.9g	0%
Dietary Fiber 45.1g	0%
Total Sugars 53.2g
Protein 94.0g	0%

Vitamin D 18.1IU	0%
Calcium 962.7mg	0%
Iron 24.7mg	0%
Potassium 2892.0mg	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: 44.8%

Protein: 14.5%

Carbs: 40.8%