Nutrition Facts for Beetroot and feta salad

Beetroot and Feta Salad

Bright, fresh, and packed with vibrant flavors, this Beetroot and Feta Salad is the perfect harmony of sweetness and tanginess. Roasted beets take center stage with their earthy richness, paired beautifully with the creaminess of crumbled feta cheese and the satisfying crunch of toasted walnuts. A bed of peppery arugula provides a fresh, leafy base, while a drizzle of homemade honey-balsamic dressing ties it all together with its sweet and tangy notes. Finished with a sprinkle of fresh parsley, this colorful salad is not only visually stunning but also loaded with nutrients. Ideal as a light main course or an impressive side dish, this roasted beet salad is a must-try for any occasion. With easy-to-follow steps and ingredients you’ll love, this recipe is a healthy, flavor-packed addition to your repertoire.

Nutriscore Rating: 70/100
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Image of Beetroot and Feta Salad
Prep Time:20 mins
Cook Time:45 mins
Total Time:65 mins
Servings: 4

Ingredients

  • 4 large Fresh beetroot
  • 150 grams Feta cheese
  • 50 grams Walnuts
  • 100 grams Arugula (rocket)
  • 3 tablespoons Olive oil
  • 2 tablespoons Balsamic vinegar
  • 1 teaspoon Honey
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black pepper
  • 2 tablespoons Fresh parsley

Directions

Step 1

Begin by preheating your oven to 200°C (400°F).

Step 2

Wash the beetroot thoroughly, pat them dry with a kitchen towel, and wrap each one individually in aluminum foil.

Step 3

Place the wrapped beetroot onto a baking sheet and roast them in the preheated oven for about 45 minutes or until tender.

Step 4

While the beetroot is roasting, prepare the dressing by whisking together olive oil, balsamic vinegar, honey, salt, and black pepper in a small bowl.

Step 5

Once the beetroot is cooked and cooled enough to handle, peel off the skins using gloves to avoid staining your hands.

Step 6

Cut the peeled beetroot into bite-sized wedges and set aside to cool completely.

Step 7

Toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are fragrant and golden brown. Set aside to cool.

Step 8

Assemble the salad by placing the arugula on a serving platter or large bowl.

Step 9

Scatter the beetroot wedges over the arugula, then crumble feta cheese and sprinkle over the salad.

Step 10

Add the toasted walnuts on top and drizzle the dressing evenly over the salad.

Step 11

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size 1192.2 grams (1192.2g)
Amount per serving % Daily Value*
Calories 1525
Total Fat 109.20g 140%
Saturated Fat 29.60g 148%
Polyunsaturated Fat 28.50g
Cholesterol 134mg 45%
Sodium 3559mg 155%
Total Carbohydrate 105.10g 38%
Dietary Fiber 27.60g 99%
Total Sugars 68.40g
Protein 44.80g 90%
Vitamin D 24IU 120%
Calcium 1104mg 85%
Iron 12mg 64%
Potassium 3430mg 73%
*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.

Source of Calories

Fat: 62.1%
Protein: 11.3%
Carbs: 26.6%