Description
This vibrant roasted beet salad is packed with nutrients, featuring fresh greens, walnuts, and a tangy dressing.
Ingredients
Scale
- 2 medium beets (about 300g), roasted and sliced
- 1 cup fresh spinach or kale, torn into bite-sized pieces
- 1/2 cup walnuts (60g), toasted
- 2 tsp spirulina powder (10g)
- 3 tbsp extra virgin olive oil (45ml)
- 2 tbsp freshly squeezed lemon juice (30ml)
- 1 tbsp honey or maple syrup (15g)
Instructions
- Preheat your oven to 400°F (200°C). Wrap beets in aluminum foil and roast for 45-60 minutes until tender. Allow to cool, then peel and slice.
- While beets are roasting, rinse spinach or kale under cold water and pat dry.
- Toast walnuts in a skillet over medium heat for about 5-7 minutes until golden brown.
- In a bowl, whisk together olive oil, lemon juice, honey or maple syrup, and spirulina powder until smooth.
- In a large bowl, combine roasted beets, greens, and toasted walnuts. Drizzle with dressing and toss gently to combine.
- Serve immediately for the freshest taste.
Notes
- This salad is best served fresh for optimal flavor and texture.
- Feel free to substitute the greens based on your preference.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg