Roasted Beet Salad

This Roasted Beet Salad is a vibrant and nutritious Greek-inspired breakfast dish that brings together the earthy sweetness of beets, the freshness of herbs, and a zesty dressing, all while being completely dairy-free. Perfectly satisfying, it’s an ideal way to start your day with a burst of flavor and color.

Ingredients

• Beetroot - 300 grams
• Olive oil - 2 tablespoons
• Red onion - 50 grams, thinly sliced
• Cucumber - 100 grams, diced
• Fresh parsley - 10 grams, chopped
• Fresh mint - 10 grams, chopped
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Pomegranate seeds - 50 grams

Steps

1. Preheat your oven to 200°C (400°F).
2. Wash the beetroot thoroughly and wrap each beet individually in aluminum foil.
3. Place the wrapped beets on a baking sheet and roast in the preheated oven for about 30-35 minutes, or until tender when pierced with a fork.
4. Once cooked, remove the beets from the oven, unwrap, and allow them to cool slightly before peeling the skin off.
5. Slice the peeled beets into wedges or cubes and set aside.
6. In a large mixing bowl, combine the sliced red onion, diced cucumber, chopped parsley, and chopped mint.
7. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
8. Add the roasted beetroot to the mixing bowl with the vegetables and pour the dressing over the top.
9. Gently toss the salad until well combined and the beets are evenly coated with the dressing.
10. Serve the salad topped with pomegranate seeds for an added crunch and burst of sweetness.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 8 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants that support overall health.
• High in dietary fiber, promoting good digestion.

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