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.
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
- Preheat the oven to 400°F (200°C).
- 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.
- Roast the beets in the preheated oven for 45 minutes, or until tender. Allow the beets to cool, then peel and cut into wedges.
- In a large bowl, toss the mixed salad greens with the remaining olive oil and balsamic vinaigrette. Divide the dressed greens among 4 plates.
- 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