Low Sodium Beetroot Salad

Packed with vibrant colors and nourishing ingredients, this Low Sodium Beetroot Salad is a heart-healthy dish that doesn’t compromise on flavor. Featuring oven-roasted beets, crisp grated carrots, and a fresh sprinkle of parsley, this salad is drizzled with a tangy homemade dressing of olive oil, red wine vinegar, honey, and lemon juice. A touch of garlic and cracked black pepper adds depth, while crunchy walnuts create a satisfying texture. With no added salt, this wholesome salad is perfect for those seeking a low sodium option that’s both delicious and nutrient-rich. Serve it chilled or at room temperature for a refreshing side dish or light meal that celebrates the natural sweetness of roasted beets and the freshness of wholesome ingredients.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 medium Fresh beetroot
• 2 medium Carrots
• 0.5 cup Fresh parsley
• 2 tablespoons Extra virgin olive oil
• 1.5 tablespoons Red wine vinegar
• 1 tablespoon Honey
• 1 tablespoon Lemon juice
• 0.5 teaspoon Black pepper
• 1 clove Garlic
• 0.25 cup Walnuts

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the beetroot thoroughly and trim the ends. Wrap each beetroot in aluminum foil and place on a baking sheet.

Step 3

Roast the beetroots in the preheated oven for about 45 minutes, or until they are tender when pierced with a fork. Allow them to cool.

Step 4

While the beetroots are roasting, peel the carrots and grate them using a box grater. Transfer the grated carrots to a large salad bowl.

Step 5

Finely chop the fresh parsley and add it to the salad bowl with the grated carrots.

Step 6

Once the beetroots are cool, peel off the skins using a paper towel or under running water to help slip off the skins. Cut the beetroots into thin slices or cubes and add them to the bowl.

Step 7

In a small mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, honey, lemon juice, and black pepper.

Step 8

Finely mince the garlic clove and add it to the dressing.

Step 9

Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is well-coated.

Step 10

Chop the walnuts coarsely and sprinkle them over the salad.

Step 11

Serve the salad cold or at room temperature. Enjoy your healthy and flavorful low sodium beetroot salad.

Nutrition Facts

Serving size	(884.5g)

Amount per serving	% Daily Value*
Calories	839.0

Total Fat 49.5g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 14.3g
Cholesterol 0mg	0%
Sodium 580.3mg	0%
Total Carbohydrate 96.1g	0%
Dietary Fiber 23.8g	0%
Total Sugars 65.8g
Protein 16.8g	0%

Vitamin D 0IU	0%
Calcium 224.9mg	0%
Iron 8.1mg	0%
Potassium 2823.0mg	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: 49.7%

Protein: 7.5%

Carbs: 42.8%