High Protein Beetroot Salad with Feta Cheese
Elevate your salad game with this High Protein Beetroot Salad with Feta Cheese—a vibrant and wholesome dish that combines earthy roasted beets, fluffy quinoa, and nutrient-packed chickpeas for a protein boost. Tossed with crisp baby spinach, crunchy walnuts, and creamy feta cheese, this recipe is as satisfying as it is packed with flavor. A tangy homemade dressing of olive oil, lemon juice, and a hint of honey ties everything together beautifully, creating a harmonious balance of sweet, savory, and nutty notes. Perfect for meal prep or a refreshing main dish, this high-protein salad delivers on taste while supporting a healthy lifestyle. Ready in just an hour, it’s a delicious way to enjoy plant-based protein and seasonal ingredients.
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Recipe Information
Ingredients
- 3 medium-sized beetroot
- 1 cup quinoa
- 1 15 oz can chickpeas
- 4 oz feta cheese
- 2 cups baby spinach
- 0.5 cup walnuts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C).
Wash the beetroots thoroughly and wrap each in aluminum foil. Place them on a baking tray and roast for 30-40 minutes or until tender when pierced with a fork.
While the beetroots are roasting, rinse the quinoa under cold water using a fine-mesh sieve. Cook the quinoa in 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed. Fluff with a fork and let it cool.
Drain and rinse the chickpeas under cold water. Set aside to drain completely.
Remove the beetroots from the oven and let them cool until they are easy to handle. Peel the skins using your hands or a peeler and dice them into bite-sized pieces.
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper to make the dressing.
In a large salad bowl, combine the roasted beets, cooked quinoa, chickpeas, baby spinach, and walnuts.
Crumble the feta cheese over the salad ingredients.
Pour the dressing over the salad and gently toss to combine all the ingredients, ensuring everything is fully coated in the dressing.
Serve the salad immediately or refrigerate for up to two hours to allow the flavors to meld further.
Nutrition Facts
Calories |
2533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 33.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 4085 mg | 178% | |
| Total Carbohydrate | 264.9 g | 96% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 53.2 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 963 mg | 74% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2892 mg | 62% | |
*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.
