Fresh beetroot is not something that many people eat too often. But they make a great addition to salads both slightly cooked, baked and grated raw. If you’ve never tried it, you really should because they add that slightly sweet beetroot flavor that is just so satisfying.
Beetroot contains loads of antioxidants and flavonoids and though it is slightly higher in carbs than other non-starchy vegetables, including it in moderation adds both color and a whole range of additional nutrients to your diet.
Walnuts are high in healthy omega 3 fats. Add some super healthy greens and a bit of cheese for protein (the nuts have protein too), and you have a nice balanced meal.
This salad works well on it’s own or you can also serve it with chicken or meat patties.
Beetroot Walnut Salad
- 7 oz fresh beets
- 2 cups baby spinach
- 1 cup arugula/ rocket
- 1/2 cup walnuts
- 2 oz feta cheese
- 2 teaspoons olive oil
- Use a vegetable peeler to peel the skin off the fresh beets.
- Cut into slices; then dice into pieces.
- Heat some oil in a pan over medium heat and pan-fry the beetroot for about 10 minutes, or until soft with a slight crunch. Allow to cool.
- In a bowl, mix all the salad ingredients and serve. This tastes great as it is or add your favorite dressing.
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