Low Sodium Beetroot Salad
Bright, colorful, and bursting with earthy sweetness, this Low Sodium Beetroot Salad is a nutritious delight that’s perfect for health-conscious foodies. Featuring roasted beetroot, crisp grated carrots, and fresh parsley, this salad balances vibrant flavors with a satisfying crunch of walnuts. A tangy homemade dressing of olive oil, red wine vinegar, and lemon juice provides zest without sacrificing heart-friendly nutrients, while honey adds a touch of natural sweetness. With no added salt, this recipe is tailor-made for low-sodium diets, yet remains undeniably flavorful. Ideal as a refreshing appetizer or a light side dish, it's a showcase of wholesome ingredients that’s as eye-catching as it is delicious!
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Recipe Information
Ingredients
- 4 medium Fresh beetroot
- 2 medium Carrots
- 0.5 cup Fresh parsley
- 2 tablespoons Extra virgin olive oil
- 1.5 tablespoons Red wine vinegar
- 1 tablespoon Honey
- 1 tablespoon Lemon juice
- 0.5 teaspoon Black pepper
- 1 clove Garlic
- 0.25 cup Walnuts
Instructions
Preheat your oven to 400°F (200°C).
Wash the beetroot thoroughly and trim the ends. Wrap each beetroot in aluminum foil and place on a baking sheet.
Roast the beetroots in the preheated oven for about 45 minutes, or until they are tender when pierced with a fork. Allow them to cool.
While the beetroots are roasting, peel the carrots and grate them using a box grater. Transfer the grated carrots to a large salad bowl.
Finely chop the fresh parsley and add it to the salad bowl with the grated carrots.
Once the beetroots are cool, peel off the skins using a paper towel or under running water to help slip off the skins. Cut the beetroots into thin slices or cubes and add them to the bowl.
In a small mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, honey, lemon juice, and black pepper.
Finely mince the garlic clove and add it to the dressing.
Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is well-coated.
Chop the walnuts coarsely and sprinkle them over the salad.
Serve the salad cold or at room temperature. Enjoy your healthy and flavorful low sodium beetroot salad.
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 65.8 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2823 mg | 60% | |
*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.
