Roasted Beetroot and Feta Salad

8 40 375
Ingredients Minutes Calories
Prep Cook Servings
5 min 35 min 1
Roasted Beetroot and Feta Salad
Health Highlights

Ingredients


1/4 cup Beets, pickled (cubbed)
1 tsp Extra virgin olive oil
1 cup Arugula (])
1 cup Baby spinach
1 tbsp Feta cheese (oz; crumbled; a good quality feta or goat cheese recommended and worth the splurge))
10 gm Walnuts (chopped)
1 tbsp Balsamic Vinaigrette
100 gm Chicken breast, boneless, skinless

Instructions


  1. Preheat oven to 400 degrees F
  2. Wash the beets, pat dry, remove the greens (save them and sauté them!), and peel the beetroot with a vegetable peeler.
  3. Chop the beets into cubes about 1 1/2 inches in size
  4. Spread the beet cubes on a baking sheet, drizzle the olive oil over and sprinkle with coarse salt
  5. Roast the beets for 30-40 minutes, turning halfway through, until tender throughout
  6. Spread the walnuts onto a small baking sheet and lower the oven temperature to 350 degrees F. 
  7. Toast the walnuts for 8-10 minutes, checking frequently to make sure they don't burn.  I like to give the pan a shake every 3 minutes. You can also use the skillet method *see notes
  8. Toss, in a large bowl the arugula, mixed greens, and goat cheese.
  9. Add the roasted beets, walnuts and dressing to the salad, toss and serve.

Nutrition Facts

Per Portion

Calories 375
Calories from fat 218
Calories from saturated fat 41
Total Fat 24.2 g
Saturated Fat 4.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 9.7 g
Monounsaturated Fat 7.8 g
Cholesterol 81 mg
Sodium 267 mg
Potassium 696 mg
Total Carbohydrate 13.2 g
Dietary Fiber 2.1 g
Sugars 7.5 g
Protein 27.2 g

Dietary servings

Per Portion


Meat 1.1
Meat Alternative 0.3
Milk Alternative 0.2
Vegetables 1.9

Energy sources


Pygal13%414.82646597750767114.4569694665174658%422.322027411956271.8694249734030629%310.6457577250501141.2408000574083413%58%29%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main




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