In the Pink Vegetable Salad
Brighten up your table with the vibrant and nutrient-packed "In the Pink Vegetable Salad," a feast for both the eyes and the palate. This no-cook, 20-minute recipe combines earthy shredded beetroot, crisp radishes, crunchy red cabbage, and sweet carrots with fresh baby spinach for a medley of textures and flavors. A zesty lemon-olive oil dressing with a hint of honey adds a tangy-sweet balance, while crumbled feta cheese and toasted pumpkin seeds deliver creamy and nutty finishing touches. Perfect as a light lunch or a colorful side dish, this healthy salad is rich in antioxidants and ideal for those seeking easy vegetarian options. Add this stunning dish to your menu for a refreshing way to enjoy seasonal vegetables!
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Recipe Information
Ingredients
- 2 medium-sized beetroot
- 6 pieces radishes
- 1 cup red cabbage
- 1 large carrot
- 2 cups baby spinach
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup feta cheese
- 2 tablespoons pumpkin seeds
Instructions
Wash and scrub the beetroot. Use a box grater to shred the beetroot into fine julienne strips.
Thinly slice the radishes using a sharp knife or a mandoline slicer.
Shred the red cabbage into fine strips, ensuring the shreds are uniform for even texture.
Peel and grate the carrot using a box grater or food processor with a grater attachment.
In a large salad bowl, combine the shredded beetroot, radishes, red cabbage, and carrot.
Add the fresh baby spinach leaves to the bowl and toss gently to combine.
Prepare the dressing by whisking together lemon juice, olive oil, honey, salt, and black pepper in a small mixing bowl until emulsified.
Pour the dressing over the salad and toss well to ensure all vegetables are coated evenly.
Crumble the feta cheese over the salad and sprinkle the pumpkin seeds on top for added crunch.
Serve immediately or refrigerate for up to 1 hour before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2921 mg | 127% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 32.6 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 553 mg | 43% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1491 mg | 32% | |
*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.
