Heart-Healthy Beetroot Salad
Brighten up your plate with this vibrant and nutritious Heart-Healthy Beetroot Salad—a perfect medley of colors, flavors, and wholesome ingredients. Roasted sweet beetroot pairs beautifully with peppery arugula, juicy orange segments, and crunchy toasted walnuts, all topped with creamy crumbled feta cheese and refreshing mint leaves. Tossed in a tangy balsamic vinaigrette sweetened with a touch of honey, this salad is a feast for both the eyes and the palate. Packed with antioxidants, fiber, and heart-friendly nutrients, it’s a nourishing yet indulgent dish that’s ideal as a side or a light main course. Ready in under an hour, this salad is equally delicious fresh or chilled, making it a versatile choice for any occasion!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 3 medium-sized fresh beetroot
- 4 cups arugula
- 2 medium orange
- 0.5 cup walnuts
- 0.5 cup feta cheese
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 10 leaves fresh mint leaves
Instructions
Preheat your oven to 400°F (200°C).
Wash the beetroot thoroughly, trim the tops, and wrap each beet individually in aluminum foil.
Place the wrapped beets on a baking sheet and roast in the preheated oven for 40-45 minutes or until they are tender when pierced with a fork.
While the beets are roasting, prepare the other salad ingredients. Start by peeling the oranges and segmenting them, removing any seeds. Set aside.
Toast the walnuts in a dry skillet over medium heat for about 5 minutes, shaking the pan occasionally, until they are golden brown and fragrant. Set aside to cool.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper to create the dressing.
Once roasted, allow the beets to cool slightly, then peel them gently and slice into thin wedges.
In a large salad bowl, combine the arugula, orange segments, beet slices, toasted walnuts, crumbled feta cheese, and fresh mint leaves.
Drizzle the dressing over the salad and gently toss everything together to coat evenly.
Serve the salad immediately, or refrigerate for a short period before serving to allow the flavors to meld.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 426 mg | 19% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 16.2 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 197 mg | 15% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 628 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
