Tangy Beet Salad

This Tangy Beet Salad combines earthy roasted beets with a zesty citrus dressing, creating a vibrant and refreshing side dish. Perfect for any meal, it offers a delightful balance of flavors and textures.

Ingredients

• Beets - 2 medium-sized
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Feta cheese - 50 grams, crumbled
• Lemon juice - 2 tablespoons
• Honey - 1 teaspoon
• Dijon mustard - 1 teaspoon
• Garlic - 1 clove, minced

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash the beets thoroughly and wrap each beet in aluminum foil with a drizzle of olive oil, salt, and pepper.
3. Place the wrapped beets on a baking sheet and roast in the preheated oven for 30-35 minutes, or until tender when pierced with a fork.
4. Remove the beets from the oven and let them cool for about 10 minutes before peeling off the skins.
5. While the beets cool, prepare the dressing by whisking together lemon juice, honey, Dijon mustard, minced garlic, and a pinch of salt and pepper in a bowl.
6. Once the beets are peeled, cut them into bite-sized cubes and place them in a mixing bowl.
7. Pour the dressing over the beets and toss gently to combine.
8. Add chopped parsley and crumbled feta cheese to the salad, and toss lightly again.
9. Serve immediately or chill in the refrigerator for 15 minutes before serving for a refreshing taste.

Nutrition

• Calories: 200
• Protein: 6 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 10 g
• Sodium: 300 mg
• Cholesterol: 15 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins, especially folate and vitamin C.
• Supports heart health and lowers blood pressure due to high nitrate content.

Tags