Low Sodium Beetroot Salad with Feta Cheese
Elevate your salad game with this vibrant and nutritious Low Sodium Beetroot Salad with Feta Cheese. Featuring roasted beets, creamy feta, crisp mixed greens, and crunchy toasted walnuts, this salad is as satisfying as it is colorful. A homemade balsamic vinaigrette adds a tangy hint of sweetness, while fresh dill brings a burst of herbaceous flavor. Perfectly balanced and low in sodium, this recipe is ideal for health-conscious eaters seeking wholesome yet flavorful options. Quick and easy to prepare, it's a delightful side dish or starter that pairs beautifully with almost any meal.
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Recipe Information
Ingredients
- 4 medium fresh beetroots
- 100 grams feta cheese
- 150 grams mixed salad greens
- 50 grams walnuts
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1 tablespoon fresh dill
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash and trim the leaves from the beetroots, leaving about an inch of the stem. This helps to keep the color from bleeding while cooking.
Wrap each beetroot individually in aluminum foil and place them on a baking sheet.
Roast the beetroots in the preheated oven for about 30-45 minutes, or until they are tender when you pierce them with a fork.
Remove the beetroots from the oven and let them cool slightly. Once cool enough to handle, peel the skins off. They should slip off easily; you might prefer to use gloves to avoid staining your hands.
While the beetroots are cooling, chop the walnuts and toast them lightly in a dry skillet over medium heat for about 3-5 minutes, until fragrant. Set aside.
Cut the cooled and peeled beetroots into bite-sized wedges or slices.
In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, honey, and black pepper until well combined. This is your vinaigrette.
In a large bowl, gently toss the mixed salad greens with the beetroots, walnuts, and crumbled feta cheese.
Add the vinaigrette over the salad and toss gently to combine, ensuring the leaves and beets are well coated.
Sprinkle fresh dill over the top and serve immediately as a refreshing appetizer or side dish.
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 24.4 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 35.4 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 677 mg | 52% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1866 mg | 40% | |
*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.
