Low Sodium Beetroot and Feta Salad
Bursting with vibrant color and wholesome flavor, this Low Sodium Beetroot and Feta Salad is the perfect combination of earthy, sweet, and tangy. Roasted beetroots provide a tender, naturally sweet base, paired with creamy low-sodium feta cheese for a balanced twist on a classic favorite. Toasted walnuts add a delightful crunch, while mixed greens and fresh mint leaves offer a refreshing and aromatic finish. The zesty homemade dressing, made with extra virgin olive oil, balsamic vinegar, lemon juice, and a touch of honey, ties all the elements together with its light and tangy profile. Perfect as a light lunch, side dish, or appetizer, this heart-healthy and vibrant salad is both nutritious and satisfying, making it a go-to recipe for any occasion.
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Ingredients
- 4 medium beetroots
- 150 grams feta cheese (low sodium)
- 150 grams mixed salad greens
- 50 grams walnuts
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 0.5 teaspoon black pepper
- 10 leaves fresh mint leaves
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Trim the beetroot tops, leaving about an inch of the stem, and wash thoroughly.
Step 3
Wrap each beetroot in aluminum foil and place on a baking sheet.
Step 4
Roast the beetroot in the oven for about 45 minutes, or until tender (a knife should easily pierce the beetroot).
Step 5
While the beets are roasting, toast the walnuts in a dry pan over medium heat for 4-5 minutes, stirring frequently, until they are golden and fragrant. Let them cool.
Step 6
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, honey, and black pepper. Set aside.
Step 7
Once the beetroots are cooked, allow them to cool slightly, then gently peel off the skin using your fingers or a small knife.
Step 8
Cut the peeled beetroots into wedges or slices.
Step 9
In a large salad bowl, assemble the mixed greens, add the beetroot slices, crumbled feta cheese, and the toasted walnuts.
Step 10
Drizzle the salad with the prepared dressing and gently toss to combine.
Step 11
Chop the fresh mint leaves and sprinkle them over the salad just before serving for a fresh aroma.
Step 12
Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld together.
Nutrition Facts
| Serving size | (998.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1369.2 |
| Total Fat 108.4g | 0% |
| Saturated Fat 31.6g | 0% |
| Polyunsaturated Fat 23.8g | |
| Cholesterol 133.9mg | 0% |
| Sodium 1247.0mg | 0% |
| Total Carbohydrate 81.4g | 0% |
| Dietary Fiber 21.2g | 0% |
| Total Sugars 54.2g | |
| Protein 40.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 973.7mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 2626.2mg | 0% |
Source of Calories