Nut-Free Fresh Beet Salad with Feta and Walnuts
Brighten up your table with this Nut-Free Fresh Beet Salad with Feta and Sunflower Seeds, a vibrant and healthy recipe that's perfect for any occasion. Roasted beets are the star of this dish, offering natural sweetness that pairs beautifully with the tangy creaminess of crumbled feta cheese. A sprinkling of crunchy sunflower seeds adds texture, while fresh parsley and red onion provide bright, aromatic notes. Tossed in a zesty balsamic-lemon dressing, this salad is both refreshing and satisfying. With no nuts but plenty of flavor, it's a crowd-pleasing option for those with nut allergies. Serve it chilled or at room temperature for a versatile side dish that complements any meal. Keywords: beet salad, nut-free salad, feta cheese salad, roasted beets recipe, easy salad recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium fresh beets
- 100 grams feta cheese
- 50 grams sunflower seeds
- 2 tablespoons fresh parsley
- 0.5 medium red onion
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 200°C (400°F).
Wash and trim the beet greens, leaving about an inch of the stem. Wrap each beet in aluminum foil.
Place the wrapped beets 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 beets are roasting, prepare the other ingredients. Crumble the feta cheese into small pieces. Finely chop the parsley and thinly slice the red onion.
Once the beets are cooked, allow them to cool slightly. Then, using a paper towel, rub off the skins—they should come off easily.
Cut the peeled beets into bite-sized cubes.
In a large salad bowl, combine the beet cubes, crumbled feta cheese, chopped parsley, and sliced red onion.
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, salt, and black pepper to make the dressing.
Pour the dressing over the salad ingredients and toss gently to combine.
Sprinkle the sunflower seeds over the salad just before serving to maintain their crunch.
Serve the salad chilled or at room temperature.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 21.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2758 mg | 120% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 44.0 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 652 mg | 50% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2472 mg | 53% | |
*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.
