Low Fat Beetroot and Feta Salad
Brighten up your table with this vibrant and nutritious Low Fat Beetroot and Feta Salad, a wholesome blend of earthy roasted beetroot, creamy light feta cheese, and fresh baby spinach. Infused with the zesty tang of balsamic vinegar and a light drizzle of extra virgin olive oil, this salad is elevated with the aromatic touch of freshly chopped dill. Ready in just an hour, this dish showcases oven-roasted beets for a tender bite and contrasting textures from crisp red onion slices to soft cheese cubes. Perfect as a healthy side dish or a standalone light meal, this low-fat recipe is rich in vitamins, packed with color, and bursting with bold yet balanced flavors. Ideal for weight-conscious diners and those seeking an elegant but effortless dish, it’s sure to leave a lasting impression at your next gathering.
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Ingredients
- 4 medium raw beetroots
- 150 grams light feta cheese
- 100 grams baby spinach leaves
- 0.5 medium red onion
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh dill
- 1 teaspoon black pepper
- 0.5 teaspoon salt
Directions
Step 1
Preheat the oven to 200°C (400°F). Trim the beetroot ends and wash them thoroughly.
Step 2
Wrap each beetroot individually in aluminum foil and place them on a baking tray. Roast in the preheated oven for 35-45 minutes, or until tender when pierced with a knife.
Step 3
While the beetroots are roasting, prepare the other ingredients. Thinly slice 0.5 medium red onion and set aside.
Step 4
Chop the light feta cheese into small cubes and finely chop the fresh dill.
Step 5
Once the beetroots are cooked, remove them from the oven and allow to cool until they can be handled. Peel off the skins using a paper towel.
Step 6
Cut the peeled beetroots into bite-sized wedges and place them in a large bowl.
Step 7
Add the baby spinach leaves, sliced red onion, and feta cubes to the bowl with the beetroot.
Step 8
In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, salt, and black pepper to make the dressing.
Step 9
Pour the dressing over the salad ingredients and gently toss to combine, ensuring the beetroot wedges are evenly coated.
Step 10
Sprinkle with fresh dill and give the salad one last gentle toss before serving.
Step 11
Serve immediately as a colorful, nutritious side dish or as a light main course on its own.
Nutrition Facts
| Serving size | (914.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 706.4 |
| Total Fat 34.4g | 0% |
| Saturated Fat 14.9g | 0% |
| Cholesterol 80.4mg | 0% |
| Sodium 3412.3mg | 0% |
| Total Carbohydrate 75.5g | 0% |
| Dietary Fiber 19.3g | 0% |
| Total Sugars 50.3g | |
| Protein 35.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 983.6mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 2654.4mg | 0% |
Source of Calories