Low Carb Beetroot Salad
Bright, nutritious, and bursting with flavor, this Low Carb Beetroot Salad is a refreshing twist on a classic dish. Oven-roasted beetroots take center stage with their natural sweetness, perfectly complemented by the creamy tang of feta cheese and the crunch of toasted almonds. Baby spinach leaves provide a vibrant, nutrient-packed base, while a zesty homemade dressing made with olive oil, apple cider vinegar, Dijon mustard, and a hint of honey ties the salad together beautifully. Ready in just 45 minutes, this colorful and wholesome recipe makes a perfect low-carb side dish or light main course. Ideal for those seeking healthy, gluten-free options, it’s a delightful balance of textures and flavors that will leave your taste buds craving more! Serve fresh and enjoy the harmony of every bite.
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Recipe Information
Ingredients
- 3 whole medium beetroots
- 2 cups baby spinach leaves
- 0.5 cup feta cheese
- 0.25 cup almonds
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon honey
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash the beetroots thoroughly under running water to remove any dirt. Trim the tops and roots, leaving about an inch of stem to prevent bleeding.
Wrap each beetroot individually in aluminum foil, place them on a baking sheet, and roast in the preheated oven for 30 minutes, or until they are tender when pierced with a fork.
Once roasted, remove the beetroots from the oven, allow them to cool slightly, then peel away the skins using your hands or a small knife. Slice the beetroots into thin wedges and set aside.
In a small mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until the dressing is well combined.
Place the baby spinach leaves into a large salad bowl. Add the sliced beetroots and crumble the feta cheese over the top.
Gently toast the almonds in a dry skillet over medium heat for about 2-3 minutes or until they are golden brown, stirring frequently to prevent burning. Remove from heat and let cool slightly.
Toss the salad gently with the dressing until evenly coated. Sprinkle the toasted almonds over the top just before serving.
Serve the salad immediately, enjoying the balance of flavors and textures. Adjust salt and pepper to taste if necessary.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1912 mg | 83% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 31.8 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 574 mg | 44% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1615 mg | 34% | |
*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.
