Beet Salad

This vibrant beet salad combines earthy roasted beets with fresh greens and a tangy dressing, making it a nutritious and visually appealing dish. Perfect for a light lunch, it balances flavors and textures beautifully.

Ingredients

• Beets - 2 medium-sized (about 300g)
• Arugula - 2 cups (about 60g)
• Feta cheese - 100g, crumbled
• Walnuts - 30g, chopped
• Olive oil - 2 tablespoons (30ml)
• Balsamic vinegar - 1 tablespoon (15ml)
• Honey - 1 teaspoon (5ml)
• Salt - 1/4 teaspoon (1.5g)
• Black pepper - 1/4 teaspoon (1.5g)

Steps

1. Preheat the oven to 200°C (400°F).
2. Wrap each beet in aluminum foil and place them on a baking sheet.
3. Roast the beets in the preheated oven for about 30-35 minutes, or until they are tender when pierced with a fork.
4. Once cooked, remove the beets from the oven and allow them to cool slightly before peeling off the skins. This can be done easily by rubbing them with a paper towel.
5. Once peeled, slice the beets into wedges or cubes.
6. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper to make the dressing.
7. In a large bowl, combine the arugula, roasted beets, crumbled feta, and chopped walnuts.
8. Drizzle the dressing over the salad and gently toss to combine.
9. Serve immediately, garnishing with additional walnuts or feta if desired.

Nutrition

• Calories: 320
• Protein: 9 g
• Carbs: 32 g
• Fiber: 6 g
• Sugar: 10 g
• Sodium: 350 mg
• Cholesterol: 20 mg
• Total Fat: 24 g
• Saturated Fat: 5 g
• Unsaturated Fat: 19 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, especially betalains from beets, which can help reduce inflammation.
• High in dietary fiber, supporting digestive health and maintaining a healthy weight.

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