Low Sodium Beetroot and Feta Salad
Brighten up your table with this vibrant and wholesome Low Sodium Beetroot and Feta Salad—an irresistible blend of earthy roasted beets, creamy low-sodium feta cheese, and crisp mixed greens. Topped with crunchy toasted walnuts and a zesty homemade dressing made with extra virgin olive oil, balsamic vinegar, and a hint of honey and lemon, this show-stopping salad is both nutrient-packed and bursting with flavor. Fresh mint leaves add an aromatic finishing touch, while the low sodium content makes it a heart-healthy choice. Perfect as a light lunch, a colorful side dish, or even a dinner-party appetizer, this recipe is simple to prepare but sure to impress. Healthy, flavorful, and satisfying—this beetroot and feta salad offers a feast for both the eyes and the palate!
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Recipe Information
Ingredients
- 4 medium beetroots
- 150 grams feta cheese (low sodium)
- 150 grams mixed salad greens
- 50 grams walnuts
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 0.5 teaspoon black pepper
- 10 leaves fresh mint leaves
Instructions
Preheat your oven to 200°C (400°F).
Trim the beetroot tops, leaving about an inch of the stem, and wash thoroughly.
Wrap each beetroot in aluminum foil and place on a baking sheet.
Roast the beetroot in the oven for about 45 minutes, or until tender (a knife should easily pierce the beetroot).
While the beets are roasting, toast the walnuts in a dry pan over medium heat for 4-5 minutes, stirring frequently, until they are golden and fragrant. Let them cool.
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, honey, and black pepper. Set aside.
Once the beetroots are cooked, allow them to cool slightly, then gently peel off the skin using your fingers or a small knife.
Cut the peeled beetroots into wedges or slices.
In a large salad bowl, assemble the mixed greens, add the beetroot slices, crumbled feta cheese, and the toasted walnuts.
Drizzle the salad with the prepared dressing and gently toss to combine.
Chop the fresh mint leaves and sprinkle them over the salad just before serving for a fresh aroma.
Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 23.8 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1247 mg | 54% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 54.2 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 974 mg | 75% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2626 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.
