Whole30 Beetroot Salad
Bright, vibrant, and packed with nourishing ingredients, this Whole30 Beetroot Salad is a feast for the eyes and the palate. Featuring tender oven-roasted beets, crisp baby spinach, and the zing of fresh orange juice and zest, this salad balances earthy and citrusy flavors beautifully. A homemade orange-garlic vinaigrette brings everything together, while sliced almonds and chopped parsley add a delightful crunch and aromatic freshness. Perfectly suited for Whole30 and gluten-free diets, this salad is as healthy as it is delicious. Ready in just under an hour and serving four, it's an ideal dish for a wholesome lunch or an impressive dinner side. If you're looking for a salad that’s both vibrant and diet-friendly, this recipe delivers with its rich flavors and stunning presentation!
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Recipe Information
Ingredients
- 4 medium-sized beetroot
- 4 cups baby spinach
- 0.5 medium, thinly sliced red onion
- 1 large, zest and juice orange
- 3 tablespoons extra virgin olive oil
- 0.5 cup, sliced almonds
- 0.25 cup, chopped fresh parsley
- 1 clove, minced garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the beets thoroughly, trimming off the tops and roots. Wrap each beet individually in aluminum foil.
Place the wrapped beets on a baking sheet and roast in the preheated oven for about 40-45 minutes, or until tender when pierced with a fork.
While the beets are roasting, prepare the vinaigrette by combining the orange zest, orange juice, olive oil, minced garlic, salt, and pepper in a small bowl. Whisk vigorously until the dressing is emulsified. Set aside.
Once the beets are done, allow them to cool enough to handle. Unwrap from the foil and peel off the skins, which should come off easily.
Slice the peeled beets into wedges or rounds, depending on your preference.
In a large salad bowl, combine the baby spinach, sliced red onion, sliced almonds, and chopped parsley.
Add the sliced beets to the salad and gently toss everything together.
Drizzle the orange vinaigrette over the salad and toss again to ensure everything is well-coated with the dressing.
Serve immediately, and enjoy this refreshing Whole30-compliant salad!
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1658 mg | 72% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 52.7 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2051 mg | 44% | |
*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.
