Low Carb Beetroot and Feta Salad
Brighten up your table with this Low Carb Beetroot and Feta Salad—a wholesome, flavor-packed combination of roasted beets, creamy feta cheese, and toasted walnuts, brought to life with a zesty lemon-herb dressing. Perfect for health-conscious eaters, this stunning salad is not only low in carbs but also rich in nutrients, thanks to its use of fresh mixed greens and vibrant herbs like parsley and mint. The tender, sweet beetroot contrasts beautifully with the salty crumbly feta, while the crunchy walnuts add texture and depth. With just a handful of simple ingredients and an easy prep process, this salad makes an elegant light meal, side dish, or a centerpiece for your next gathering. Whether you're looking for a keto-friendly option, a vegetarian delight, or a healthy weeknight recipe, this beetroot and feta salad ticks all the right boxes.
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Recipe Information
Ingredients
- 4 pieces small beetroots
- 2 tablespoons olive oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 4 cups mixed salad greens
- 100 grams feta cheese
- 0.5 cup walnuts
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
Instructions
Preheat your oven to 200°C (400°F).
Scrub the beetroots clean and trim off the tops and roots. Wrap each beetroot individually in aluminum foil.
Place the wrapped beetroots on a baking sheet and roast in the oven for 40-45 minutes, or until they are tender when pierced with a fork.
Once the beetroots are cooked, allow them to cool slightly for about 10 minutes before carefully unwrapping. Then, peel the skins off by gently rubbing them with your fingers or using a paper towel.
Slice the peeled beetroots into thin wedges and place them in a large mixing bowl.
Drizzle the roasted beetroot wedges with olive oil, salt, and pepper. Toss gently to combine.
Divide the mixed salad greens evenly across four serving plates.
Top each plate of greens with a portion of the roasted beetroot.
Crumble the feta cheese evenly over the beetroots.
Roughly chop the walnuts and sprinkle them over the salad.
Prepare the dressing by mixing the lemon juice, freshly chopped parsley, and mint in a small bowl.
Drizzle the lemon-herb dressing over the salad just before serving.
Toss the salad gently if desired, and enjoy fresh as a tasty low-carb meal or side dish.
Nutrition Facts
Calories |
1094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 31.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2628 mg | 114% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 30.9 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 778 mg | 60% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2051 mg | 44% | |
*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.
