Low Carb Beetroot and Feta Salad
Elevate your salad repertoire with this vibrant Low Carb Beetroot and Feta Salad, a perfect combination of wholesome ingredients and bold flavors. Roasted to tender perfection, the naturally sweet beetroots are the star of this dish, complemented by the creamy tang of crumbled feta cheese and the crunch of toasted walnuts. Served atop a bed of fresh mixed greens and drizzled with a refreshing lemon-herb dressing made with parsley and mint, this salad is both light and satisfying. Packed with nutrients and low in carbs, it’s an excellent option for a healthy lunch or a stunning side dish. Ready in just an hour with minimal prep, this easy-to-make recipe will quickly become one of your go-to favorites for a guilt-free, delicious meal!
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Ingredients
- 4 pieces small beetroots
- 2 tablespoons olive oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 4 cups mixed salad greens
- 100 grams feta cheese
- 0.5 cup walnuts
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Scrub the beetroots clean and trim off the tops and roots. Wrap each beetroot individually in aluminum foil.
Step 3
Place the wrapped beetroots on a baking sheet and roast in the oven for 40-45 minutes, or until they are tender when pierced with a fork.
Step 4
Once the beetroots are cooked, allow them to cool slightly for about 10 minutes before carefully unwrapping. Then, peel the skins off by gently rubbing them with your fingers or using a paper towel.
Step 5
Slice the peeled beetroots into thin wedges and place them in a large mixing bowl.
Step 6
Drizzle the roasted beetroot wedges with olive oil, salt, and pepper. Toss gently to combine.
Step 7
Divide the mixed salad greens evenly across four serving plates.
Step 8
Top each plate of greens with a portion of the roasted beetroot.
Step 9
Crumble the feta cheese evenly over the beetroots.
Step 10
Roughly chop the walnuts and sprinkle them over the salad.
Step 11
Prepare the dressing by mixing the lemon juice, freshly chopped parsley, and mint in a small bowl.
Step 12
Drizzle the lemon-herb dressing over the salad just before serving.
Step 13
Toss the salad gently if desired, and enjoy fresh as a tasty low-carb meal or side dish.
Nutrition Facts
| Serving size | (715.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1093.9 |
| Total Fat 89.9g | 0% |
| Saturated Fat 21.5g | 0% |
| Polyunsaturated Fat 31.7g | |
| Cholesterol 89mg | 0% |
| Sodium 2628.1mg | 0% |
| Total Carbohydrate 53.0g | 0% |
| Dietary Fiber 17.3g | 0% |
| Total Sugars 30.9g | |
| Protein 32.3g | 0% |
| Vitamin D 16IU | 0% |
| Calcium 777.8mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 2051.3mg | 0% |
Source of Calories