Salada de Beterraba com Queijo

Salada de Beterraba com Queijo is a vibrant Brazilian salad that combines earthy roasted beets with creamy cheese, creating a delightful flavor contrast. This high-protein dish is not only colorful but also packed with nutrients, making it a perfect addition to any meal.

Ingredients

• Beets - 250 grams
• Feta cheese - 100 grams
• Arugula - 50 grams
• Walnuts - 30 grams
• Olive oil - 2 tablespoons
• Balsamic vinegar - 1 tablespoon
• Honey - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash the beets thoroughly and wrap them in aluminum foil.
3. Roast the beets in the oven for 30-35 minutes, or until tender when pierced with a fork.
4. Once cooled, peel the beets and cut them into bite-sized cubes.
5. In a large bowl, combine the roasted beets, arugula, and crumbled feta cheese.
6. Chop the walnuts and add them to the salad mixture.
7. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper.
8. Drizzle the dressing over the salad and toss gently to combine.
9. Serve immediately or refrigerate for up to 30 minutes before serving for enhanced flavors.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 25 g
• Fiber: 6 g
• Sugar: 8 g
• Sodium: 600 mg
• Cholesterol: 20 mg
• Total Fat: 24 g
• Saturated Fat: 5 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from beets, which help reduce inflammation.
• High in protein from feta cheese and walnuts, promoting muscle health.

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