Low Fat Beetroot and Feta Salad
Brighten up your table with this vibrant and wholesome **Low Fat Beetroot and Feta Salad**, a perfect balance of bold flavors and nourishing ingredients. Roasted beets bring earthy sweetness to the dish, beautifully complemented by the creamy tang of light feta cheese and the crunch of fresh baby spinach leaves. Thinly sliced red onion adds a subtle sharpness, while a light balsamic and olive oil dressing enhances the natural flavors without adding excess fat. A sprinkle of fresh dill ties everything together, making this salad as aromatic as it is visually stunning. Ready in just an hour, this colorful, low-calorie delight works wonderfully as a side dish or a light main course, satisfying your cravings for healthy yet flavorful meals. Ideal for anyone seeking quick, nutritious options, this gluten-free salad is a must-try for entertaining or weekday dinners alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium raw beetroots
- 150 grams light feta cheese
- 100 grams baby spinach leaves
- 0.5 medium red onion
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh dill
- 1 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Preheat the oven to 200°C (400°F). Trim the beetroot ends and wash them thoroughly.
Wrap each beetroot individually in aluminum foil and place them on a baking tray. Roast in the preheated oven for 35-45 minutes, or until tender when pierced with a knife.
While the beetroots are roasting, prepare the other ingredients. Thinly slice 0.5 medium red onion and set aside.
Chop the light feta cheese into small cubes and finely chop the fresh dill.
Once the beetroots are cooked, remove them from the oven and allow to cool until they can be handled. Peel off the skins using a paper towel.
Cut the peeled beetroots into bite-sized wedges and place them in a large bowl.
Add the baby spinach leaves, sliced red onion, and feta cubes to the bowl with the beetroot.
In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, salt, and black pepper to make the dressing.
Pour the dressing over the salad ingredients and gently toss to combine, ensuring the beetroot wedges are evenly coated.
Sprinkle with fresh dill and give the salad one last gentle toss before serving.
Serve immediately as a colorful, nutritious side dish or as a light main course on its own.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3412 mg | 148% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 50.3 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 984 mg | 76% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2654 mg | 56% | |
*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.
