Pacific Northwest Beet Salad

This vibrant Pacific Northwest Beet Salad features earthy roasted beets, crunchy walnuts, and zesty citrus, making for a refreshing vegan dish. It's perfect as a light meal or a side salad, showcasing the region's fresh produce.

Ingredients

• Beets - 200 grams
• Mixed salad greens - 100 grams
• Walnuts - 30 grams
• Orange - 1 medium
• Olive oil - 2 tablespoons
• Apple cider vinegar - 1 tablespoon
• Maple syrup - 1 teaspoon
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh dill - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash the beets thoroughly, wrap them in aluminum foil, and place them on a baking sheet.
3. Roast the beets in the oven for 30-35 minutes, or until they are tender when pierced with a fork.
4. While the beets are roasting, toast the walnuts in a dry skillet over medium heat for about 5 minutes until fragrant. Stir frequently to avoid burning.
5. Zest and juice the orange, then combine the juice with olive oil, apple cider vinegar, maple syrup, salt, and black pepper in a small bowl to make the dressing.
6. Once the beets are done, allow them to cool slightly, then peel off the skin and cut them into wedges.
7. In a large bowl, toss the mixed salad greens with the dressing, then top with the roasted beet wedges and toasted walnuts.
8. Garnish with fresh dill before serving.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 26 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, particularly from beets, which can help reduce inflammation.
• High in dietary fiber, promoting digestive health.

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