Paleo Beetroot Salad
Brighten your table with this Paleo Beetroot Salad, a vibrant and nutrient-packed dish that's as beautiful as it is delicious. Featuring sweet, earthy roasted beetroots paired with crisp salad greens, toasted almonds, and the fresh zing of mint, this salad is elevated by a tangy lemon vinaigrette sweetened with a hint of honey. Packed with wholesome ingredients and free of grains or dairy, this recipe caters to Paleo diets while delivering restaurant-quality flavor. Perfect as a colorful side or a refreshing light meal, this salad is easy to prepare and ideal for showcasing seasonal produce. Don’t miss out on this healthy, flavor-filled creation that brings balance, texture, and a burst of color to your plate!
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Recipe Information
Ingredients
- 4 medium beetroot
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 6 cups mixed salad greens
- 0.5 cup almonds
- 0.25 cup fresh mint leaves
- 0.5 medium red onion
Instructions
Preheat the oven to 400°F (200°C).
Wash the beetroots thoroughly to remove any dirt. Trim the tops and roots, then wrap each beetroot individually in foil.
Place the foil-wrapped beetroots on a baking sheet and roast in the preheated oven for 35-45 minutes, or until tender. You can test this by inserting a fork or skewer into the center of the beets.
While the beets are roasting, prepare the lemon vinaigrette by whisking together 2 tablespoons of extra virgin olive oil, lemon juice, honey, sea salt, and black pepper in a small bowl. Set aside.
Slice the red onion thinly and soak in cold water for about 10 minutes to mellow the flavor.
Toast the almonds in a dry skillet over medium heat for about 5-7 minutes until golden brown, stirring frequently to avoid burning. Set aside to cool.
Once the beets are done roasting, allow them to cool slightly, then peel away the skin. It should slip off easily. Cut the beets into wedges or cubes as desired.
In a large serving bowl, combine the mixed salad greens, roasted beets, drained red onion slices, and toasted almonds.
Drizzle the lemon vinaigrette over the salad and toss gently to combine.
Garnish with fresh mint leaves. Adjust the seasoning with more salt and pepper if needed.
Serve immediately and enjoy the fresh, earthy flavors of this Paleo Beetroot Salad.
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1633 mg | 71% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 49.7 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2644 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.
