Description
Beetroot Power Salad is a vibrant and nutrient-packed salad featuring sweet roasted beets, fresh mixed greens, protein-rich quinoa, crunchy walnuts and pumpkin seeds, tangy crumbled feta cheese, and a zesty lemon vinaigrette dressing. This wholesome Mediterranean-inspired salad is perfect for a healthy meal or side dish, offering a delicious balance of flavors, textures, and essential nutrients.
Ingredients
Salad
- 3 medium roasted beets, diced
- 4 cups mixed greens
- 1 cup cooked quinoa
- ½ cup crumbled feta cheese
- ¼ cup walnuts
- ¼ cup pumpkin seeds
- ¼ small red onion, thinly sliced
Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until the dressing is well emulsified and smooth.
- Arrange the greens: Spread the mixed greens evenly on a large serving platter or bowl as the base for the salad.
- Add quinoa and beets: Evenly distribute the cooked quinoa over the greens, then sprinkle the diced roasted beets next.
- Top with onion and nuts: Scatter the thinly sliced red onion, walnuts, and pumpkin seeds evenly across the salad for crunch and flavor.
- Add feta cheese: Sprinkle the crumbled feta over the top to add a creamy, tangy element.
- Dress the salad: Drizzle the prepared lemon vinaigrette evenly over the entire salad.
- Toss gently: Using salad tongs or two large spoons, toss gently to coat all ingredients evenly with dressing without mashing the beets or greens.
- Serve immediately: Serve the salad fresh for the best texture and flavor. Optionally refrigerate for up to one day with dressing stored separately.
Notes
- For extra protein, add grilled chicken breast or a cup of cooked chickpeas.
- Store dressing separately if preparing salad in advance to keep greens crisp.
- Roast beets ahead of time and refrigerate to save prep time on busy days.
- Use walnuts and pumpkin seeds raw or lightly toasted for extra crunch and flavor.
- This salad can easily be made vegan by substituting feta with a plant-based cheese or removing it entirely.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
