Low Carb Beetroot Salad with Feta Cheese
Brighten up your mealtime with this Low Carb Beetroot Salad with Feta Cheese, a vibrant and wholesome dish that's as nutritious as it is flavorful. This easy-to-make recipe combines the earthy sweetness of roasted beetroots, the creamy tanginess of feta cheese, and the satisfying crunch of toasted walnuts for a perfect balance of textures. Enhanced with a fragrant sprinkle of fresh mint and a light citrusy dressing of olive oil and lemon juice, this salad is both refreshing and indulgent. Ready in just an hour and ideal for a healthy lunch or dinner side, this keto-friendly beetroot salad is gluten-free and packed with essential nutrients. Serve it chilled or at room temperature for a versatile dish that's sure to impress family and guests alike! Keywords: low carb salad, beetroot recipe, feta cheese salad, roasted beetroot, healthy side dish.
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Ingredients
- 3 medium Fresh beetroots
- 100 grams Feta cheese
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 10 leaves Fresh mint leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 50 grams Walnuts
Directions
Step 1
Preheat your oven to 200°C (390°F).
Step 2
Wash the beetroots thoroughly, trim the tops and bottoms, and wrap them individually in aluminum foil.
Step 3
Place the wrapped beetroots on a baking sheet and roast in the preheated oven for about 35-40 minutes or until they are fork tender.
Step 4
While the beetroots are roasting, crumble the feta cheese into a mixing bowl and set aside.
Step 5
Roughly chop the walnuts and toast them in a dry skillet over medium heat for about 5 minutes, stirring occasionally, until they are fragrant and slightly golden. Remove from heat and let cool.
Step 6
Once the beetroots are roasted, allow them to cool slightly, then unwrap and peel. The skin should easily slide off.
Step 7
Cut the peeled beetroots into bite-sized cubes and add them to a large salad bowl.
Step 8
Add the crumbled feta cheese, toasted walnuts, olive oil, lemon juice, salt, and black pepper to the beetroot cubes. Toss everything gently to combine.
Step 9
Chop the fresh mint leaves finely and sprinkle them over the salad, mixing gently again.
Step 10
Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for up to 2 hours before serving for a more chilled salad experience.
Nutrition Facts
| Serving size | (447.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 956.7 |
| Total Fat 82.6g | 0% |
| Saturated Fat 20.7g | 0% |
| Polyunsaturated Fat 26.8g | |
| Cholesterol 89mg | 0% |
| Sodium 2514.2mg | 0% |
| Total Carbohydrate 36.3g | 0% |
| Dietary Fiber 10.8g | 0% |
| Total Sugars 18.6g | |
| Protein 26.1g | 0% |
| Vitamin D 16IU | 0% |
| Calcium 600.5mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 1136.5mg | 0% |
Source of Calories