Beetroot and Feta Salad
This easy roasted beetroot and feta salad is full of flavor, simple to make, and tastes delicious. It's perfect as a light meal, or as a healthy side dish paired with your favorite entree.
- 1 pound beetroot
- 7 ounces feta cheese
- 3 cups mixed leafy greens
- ⅓ cup walnuts
- 1 teaspoon olive oil
- ½ teaspoon sea salt
Peel or wash your beetroot, then cut them into small wedges. Place them on a baking sheet, and cover with olive oil and sea salt.
Roast the beets in the oven at 360 F / 180 C / 160 C fan oven for about 20 minutes, or until the beets are soft enough to easily pierce with a fork.
Assemble the salad by placing leafy greens in a bowl, topped with roasted beets. Then, crumble feta cheese over the top, and lastly sprinkle with walnuts.
- Store leftovers in a refrigerator for up to 4 days. Store the beets separately from the remaining ingredients to prevent the entire salad from turning pink.
- Be careful when cooking with beetroot, as the color can easily stain utensils or clothes.
Calories: 248kcal | Carbohydrates: 15g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 650mg | Potassium: 494mg | Fiber: 4g | Sugar: 10g | Vitamin A: 590IU | Vitamin C: 13mg | Calcium: 276mg | Iron: 2mg