Go Back
–+ servings

Beetroot Salad

A vibrant and nutritious beetroot salad featuring roasted beetroots, fresh cabbage, walnuts, and feta cheese, perfect as a side dish or light meal.
Print Pin
Course: Salad
Cuisine: International
Keyword: beetroot salad, healthy salad, vegetarian recipe, easy salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 180kcal

Ingredients

  • 2 medium-sized beetroots roasted and diced
  • 1 cup of shredded cabbage
  • 1/4 cup of chopped walnuts
  • 1/4 cup of feta cheese crumbled
  • 2 tablespoons of olive oil
  • 1 tablespoon of balsamic vinegar
  • Salt and pepper to taste
  • Fresh herbs parsley or thyme for garnish

Instructions

  • Preheat the oven to 400°F (200°C).
  • Wash the beetroots thoroughly and wrap them in aluminum foil.
  • Roast the beetroots in the oven for about 45-60 minutes or until tender.
  • Remove the beetroots from the oven and let them cool.
  • Once cool, peel the beetroots using your hands or a vegetable peeler.
  • Dice the beetroots into bite-sized pieces.
  • In a large mixing bowl, combine the diced beetroots and shredded cabbage.
  • Add the chopped walnuts and crumbled feta cheese to the bowl.
  • In a separate small bowl, whisk together the olive oil and balsamic vinegar.
  • Pour the dressing over the salad and toss gently to combine.
  • Season with salt and pepper to taste and garnish with fresh herbs before serving.

Nutrition

Calories: 180kcal | Carbohydrates: 10g | Protein: 8g | Fat: 15g | Fiber: 5g