Low Sodium Roasted Beetroot Salad with Goat Cheese and Walnuts
Discover a vibrant and nutritious dish with this Low Sodium Roasted Beetroot Salad featuring creamy goat cheese, crunchy unsalted walnuts, and a tangy homemade vinaigrette. Perfectly roasted beets, tender and naturally sweet, are the highlight of this recipe, blending beautifully with fresh salad greens and a topping of parsley for a pop of flavor. This heart-healthy salad is low in sodium, yet bursting with savory goodness and rich textures, making it an ideal choice for a wholesome lunch or elegant dinner starter. Quick to prepare and suitable for various dietary preferences, this easy-to-follow recipe offers a balance of flavors while keeping nutrition in focus. Perfect for serving at gatherings or enjoying on a quiet evening, it’s an irresistible way to elevate your salad game.
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Recipe Information
Ingredients
- 4 medium fresh beetroots
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 0.5 cup unsalted walnuts
- 4 ounces goat cheese
- 5 cups mixed salad greens
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Wash the beetroots thoroughly, then wrap each beetroot individually in aluminum foil.
Place the wrapped beetroots on a baking sheet and roast in the preheated oven for about 45 minutes, or until they are tender when pierced with a fork.
While the beetroots are roasting, prepare the dressing by whisking together olive oil, balsamic vinegar, honey, lemon juice, and freshly ground black pepper in a small bowl.
Toast the walnuts in a dry skillet over medium heat for about 3-4 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn them.
Once the beetroots are roasted, allow them to cool slightly, then unwrap and peel the skins off. The skins should easily slip off with a little pressure.
Dice the peeled beetroots into bite-sized pieces and set aside.
In a large bowl, toss the mixed salad greens with the prepared vinaigrette until evenly coated.
Divide the dressed salad greens among four plates, then evenly distribute the roasted beetroot pieces over each salad.
Crumble the goat cheese on top of the salads, followed by the toasted walnuts.
Garnish each salad with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 868 mg | 38% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 34.2 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1984 mg | 42% | |
*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.
