Low-sodium Roasted Beet Salad

This Low-Sodium Roasted Beet Salad is a delicious and healthy dish that is perfect for a light lunch or as a side dish for dinner. The earthy flavor of the roasted beets pairs perfectly with the tangy vinaigrette, creating a refreshing and satisfying salad.

Low-sodium Roasted Beet Salad

Ingredients

  • 4 medium beets, trimmed and scrubbed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cups mixed salad greens
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped walnuts
  • 1/4 cup balsamic vinaigrette

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place the beets on a large piece of aluminum foil and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then wrap the beets in the foil.
  3. Roast the beets in the preheated oven for 45 minutes, or until tender. Allow the beets to cool, then peel and cut into wedges.
  4. In a large bowl, toss the mixed salad greens with the remaining olive oil and balsamic vinaigrette. Divide the dressed greens among 4 plates.
  5. Top the greens with the roasted beet wedges, crumbled feta cheese, and chopped walnuts. Serve immediately and enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
150
Carbohydrates
25g
Protein
3g
Fat
5g

Supplies

Aluminum foil Baking sheet Large bowl

Tools

Oven Knife Cutting board

Serving suggestions

This Low-Sodium Roasted Beet Salad is perfect for serving alongside grilled chicken or fish for a complete and healthy meal.

Tips & tricks

For added flavor, try adding a sprinkle of fresh herbs such as dill or parsley to the salad before serving.

Cost

$10