Low Sodium Roasted Beetroot Salad with Goat Cheese and Walnuts
Brighten up your table with this Low Sodium Roasted Beetroot Salad with Goat Cheese and Walnuts – a vibrant, nutrient-packed dish that's as satisfying as it is wholesome. Perfect for healthy eating enthusiasts, this recipe showcases tender roasted beets with their natural sweetness enhanced by a drizzle of honey-balsamic dressing. Creamy goat cheese adds a tangy richness, while toasted unsalted walnuts bring delightful crunch and nutty depth. Tossed with fresh mixed greens and a hint of zesty lemon, this colorful salad is low in sodium but big on flavor. Easy to make and ready in just over an hour, it's an elegant choice for a light lunch or dinner starter. Garnished with fresh parsley, this beetroot salad is a visual feast and a heart-healthy delight!
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Ingredients
- 4 medium fresh beetroots
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 0.5 cup unsalted walnuts
- 4 ounces goat cheese
- 5 cups mixed salad greens
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the beetroots thoroughly, then wrap each beetroot individually in aluminum foil.
Step 3
Place the wrapped beetroots on a baking sheet and roast in the preheated oven for about 45 minutes, or until they are tender when pierced with a fork.
Step 4
While the beetroots are roasting, prepare the dressing by whisking together olive oil, balsamic vinegar, honey, lemon juice, and freshly ground black pepper in a small bowl.
Step 5
Toast the walnuts in a dry skillet over medium heat for about 3-4 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn them.
Step 6
Once the beetroots are roasted, allow them to cool slightly, then unwrap and peel the skins off. The skins should easily slip off with a little pressure.
Step 7
Dice the peeled beetroots into bite-sized pieces and set aside.
Step 8
In a large bowl, toss the mixed salad greens with the prepared vinaigrette until evenly coated.
Step 9
Divide the dressed salad greens among four plates, then evenly distribute the roasted beetroot pieces over each salad.
Step 10
Crumble the goat cheese on top of the salads, followed by the toasted walnuts.
Step 11
Garnish each salad with freshly chopped parsley before serving.
Nutrition Facts
| Serving size | (746.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1251.9 |
| Total Fat 100.5g | 0% |
| Saturated Fat 31.7g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 89.1mg | 0% |
| Sodium 868.5mg | 0% |
| Total Carbohydrate 54.5g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 34.2g | |
| Protein 41.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 368.2mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 1984.1mg | 0% |
Source of Calories