Paleo Beetroot Salad
Brighten up your table with this vibrant and nutrient-packed Paleo Beetroot Salad, a perfect blend of earthy roasted beets, crisp mixed greens, and a zesty lemon vinaigrette. This salad is a feast for both the eyes and the palate, featuring toasted almonds for a delightful crunch, fresh mint for an herbal twist, and thinly sliced red onions for a touch of sharpness. Naturally sweetened with a hint of honey, this gluten-free and dairy-free creation is not only paleo-friendly but also brimming with antioxidants and wholesome goodness. Whether you're meal prepping, serving a light lunch, or complementing your dinner spread, this salad is a refreshing way to enjoy clean, seasonal eating!
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Ingredients
- 4 medium beetroot
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 6 cups mixed salad greens
- 0.5 cup almonds
- 0.25 cup fresh mint leaves
- 0.5 medium red onion
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Wash the beetroots thoroughly to remove any dirt. Trim the tops and roots, then wrap each beetroot individually in foil.
Step 3
Place the foil-wrapped beetroots on a baking sheet and roast in the preheated oven for 35-45 minutes, or until tender. You can test this by inserting a fork or skewer into the center of the beets.
Step 4
While the beets are roasting, prepare the lemon vinaigrette by whisking together 2 tablespoons of extra virgin olive oil, lemon juice, honey, sea salt, and black pepper in a small bowl. Set aside.
Step 5
Slice the red onion thinly and soak in cold water for about 10 minutes to mellow the flavor.
Step 6
Toast the almonds in a dry skillet over medium heat for about 5-7 minutes until golden brown, stirring frequently to avoid burning. Set aside to cool.
Step 7
Once the beets are done roasting, allow them to cool slightly, then peel away the skin. It should slip off easily. Cut the beets into wedges or cubes as desired.
Step 8
In a large serving bowl, combine the mixed salad greens, roasted beets, drained red onion slices, and toasted almonds.
Step 9
Drizzle the lemon vinaigrette over the salad and toss gently to combine.
Step 10
Garnish with fresh mint leaves. Adjust the seasoning with more salt and pepper if needed.
Step 11
Serve immediately and enjoy the fresh, earthy flavors of this Paleo Beetroot Salad.
Nutrition Facts
| Serving size | (965.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1116.9 |
| Total Fat 79.6g | 0% |
| Saturated Fat 8.6g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 1632.6mg | 0% |
| Total Carbohydrate 89.9g | 0% |
| Dietary Fiber 27.7g | 0% |
| Total Sugars 49.7g | |
| Protein 29.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 552.8mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 2644.2mg | 0% |
Source of Calories