Low Sodium Beetroot Salad with Feta Cheese
Brighten up your table with this Low Sodium Beetroot Salad with Feta Cheese—a vibrant, heart-healthy dish that perfectly balances earthy sweetness with tangy creaminess. Roasted to tender perfection, the beetroots serve as the star of this nutrient-packed salad, paired with crisp mixed greens, toasted walnuts for crunch, and creamy crumbled feta. A simple yet elegant balsamic vinaigrette, lightly sweetened with honey, ties it all together, while a sprinkle of fresh dill adds a burst of aromatic freshness. With no added salt, this low-sodium recipe is both wholesome and flavorful, making it an ideal choice for anyone seeking a nutrient-rich appetizer, light lunch, or complementary side dish. Easy to prepare and stunning to serve, this salad is sure to be a standout at your next meal.
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Ingredients
- 4 medium fresh beetroots
- 100 grams feta cheese
- 150 grams mixed salad greens
- 50 grams walnuts
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1 tablespoon fresh dill
- 0.5 teaspoon black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash and trim the leaves from the beetroots, leaving about an inch of the stem. This helps to keep the color from bleeding while cooking.
Step 3
Wrap each beetroot individually in aluminum foil and place them on a baking sheet.
Step 4
Roast the beetroots in the preheated oven for about 30-45 minutes, or until they are tender when you pierce them with a fork.
Step 5
Remove the beetroots from the oven and let them cool slightly. Once cool enough to handle, peel the skins off. They should slip off easily; you might prefer to use gloves to avoid staining your hands.
Step 6
While the beetroots are cooling, chop the walnuts and toast them lightly in a dry skillet over medium heat for about 3-5 minutes, until fragrant. Set aside.
Step 7
Cut the cooled and peeled beetroots into bite-sized wedges or slices.
Step 8
In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, honey, and black pepper until well combined. This is your vinaigrette.
Step 9
In a large bowl, gently toss the mixed salad greens with the beetroots, walnuts, and crumbled feta cheese.
Step 10
Add the vinaigrette over the salad and toss gently to combine, ensuring the leaves and beets are well coated.
Step 11
Sprinkle fresh dill over the top and serve immediately as a refreshing appetizer or side dish.
Nutrition Facts
| Serving size | (714.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1170.4 |
| Total Fat 97.1g | 0% |
| Saturated Fat 22.4g | 0% |
| Polyunsaturated Fat 24.4g | |
| Cholesterol 89mg | 0% |
| Sodium 1472.6mg | 0% |
| Total Carbohydrate 58.1g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 35.4g | |
| Protein 29.9g | 0% |
| Vitamin D 16IU | 0% |
| Calcium 676.7mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 1865.9mg | 0% |
Source of Calories