High Protein Beetroot Salad
Bursting with vibrant colors and packed with nutrients, this High Protein Beetroot Salad is the ultimate fusion of flavor, texture, and health. Featuring tender roasted beetroot, protein-rich quinoa, and chickpeas, this recipe is complemented by the tangy creaminess of crumbled feta and the crunch of roasted pistachios. Fresh parsley and red onion add refreshing notes, while a honey-lemon dressing ties everything together with a balanced sweetness and zest. Quick to prepare, yet elegant enough for entertaining, this salad is perfect for those seeking a wholesome, protein-packed meal that’s low in effort but high in rewards. Enjoy it as a nourishing main or a visually stunning side dish that will keep everyone coming back for more!
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Recipe Information
Ingredients
- 3 medium-size beetroot
- 1 cup quinoa
- 2 cups water
- 1 can (15 oz) chickpeas
- 0.5 cup, crumbled feta cheese
- 0.25 cup, chopped fresh parsley
- 0.5 small, finely chopped red onion
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup, roasted and chopped pistachios
Instructions
Preheat your oven to 400°F (200°C). Scrub and trim the beetroot, then wrap each one in aluminum foil individually. Place on a baking tray and roast in the oven for about 35-40 minutes, or until tender when pierced with a fork.
While the beetroots are roasting, rinse the quinoa under cold water and drain. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce to a simmer, cover, and cook for about 15 minutes until the liquid is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
Drain and rinse the chickpeas well to remove excess sodium. Set aside.
Once the beetroot is cooked and cool enough to handle, peel the skin (it should come off easily with a paper towel or your fingers). Dice the beetroot into 1/2-inch cubes and let cool further.
In a large mixing bowl, combine the cooked quinoa, roasted beetroot, chickpeas, crumbled feta cheese, chopped parsley, and red onion.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine.
Just before serving, sprinkle the chopped roasted pistachios over the top for a bit of crunch.
Serve the salad chilled or at room temperature, enjoying it as a high-protein, healthy meal option.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 549 mg | 24% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 13.3 g | 47% | |
| Total Sugars | 15.0 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 198 mg | 15% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 840 mg | 18% | |
*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.
