Beetroot Salad

This High Protein Turkish Beetroot Salad is a vibrant and nutritious dish, featuring earthy beets paired with protein-rich chickpeas and a tangy dressing. Perfect as a light meal or a hearty side, it's packed with flavor and health benefits.

Ingredients

• Beetroot - 200 grams
• Canned chickpeas - 150 grams, drained and rinsed
• Fresh parsley - 30 grams, chopped
• Red onion - 50 grams, finely chopped
• Extra virgin olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - to taste
• Feta cheese - 50 grams, crumbled (optional)

Steps

1. Preheat the oven to 200°C (390°F). Wrap the beetroot in aluminum foil and roast for about 25-30 minutes until tender.
2. Once cooked, let the beetroot cool, then peel and chop into small cubes.
3. In a mixing bowl, combine the chopped beetroot, drained chickpeas, chopped parsley, and finely chopped red onion.
4. In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper.
5. Pour the dressing over the salad mixture and toss gently to combine.
6. If using, sprinkle the crumbled feta cheese on top before serving.
7. Serve chilled or at room temperature.

Nutrition

• Calories: 290
• Protein: 10 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 15 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants and vitamins from beetroot, promoting heart health.
• High in protein and fiber from chickpeas, aiding in digestion and muscle repair.

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