Baked Beetroot Salad

This Baked Beetroot Salad is a vibrant and nutritious dish that highlights the earthy sweetness of roasted beets, complemented by fresh herbs and a tangy dressing. It's a delightful addition to any meal, packed with flavor and health benefits.

Ingredients

• Beetroot - 300 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh parsley - 2 tablespoons, chopped
• Fresh mint - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese - 50 grams, crumbled (optional)
• Pine nuts - 30 grams, toasted (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash the beetroot thoroughly and wrap each beet in aluminum foil.
3. Place the wrapped beets on a baking tray and roast in the preheated oven for about 40-45 minutes, or until tender when pierced with a fork.
4. Once cooked, remove the beets from the oven and allow them to cool for a few minutes. Then, unwrap and peel the skins off (they should come off easily).
5. Cut the peeled beets into bite-sized cubes and place them in a mixing bowl.
6. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, salt, and black pepper.
7. Pour the dressing over the cubed beets and toss gently to combine.
8. Add the chopped parsley and mint to the beets, mixing until evenly distributed.
9. If using, sprinkle crumbled feta cheese and toasted pine nuts over the salad before serving.
10. Serve the salad warm or at room temperature.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 28 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants and vitamins, particularly folate and vitamin C.
• Supports heart health and reduces blood pressure due to its high nitrates content.

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