Description
Beetroot Power Salad is a vibrant and nutrient-packed salad featuring roasted beets, fresh mixed greens, protein-rich quinoa, crunchy walnuts and pumpkin seeds, creamy feta cheese, and a zesty lemon vinaigrette. This Mediterranean-inspired dish is perfect for a wholesome lunch or a light dinner, offering a balance of fiber, antioxidants, and plant proteins.
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 and pepper, to taste
Instructions
- Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined and emulsified.
- Arrange the greens: Spread the mixed greens evenly on a large serving platter to create a fresh salad base.
- Add toppings: Sprinkle the cooked quinoa over the greens, then layer the diced roasted beets, sliced red onion, walnuts, pumpkin seeds, and crumbled feta on top.
- Dress the salad: Drizzle the prepared lemon vinaigrette evenly over the assembled salad ingredients.
- Toss and serve: Gently toss the salad to coat all ingredients with the dressing, ensuring an even distribution of flavors, then serve immediately.
Notes
- For added protein, include grilled chicken or a handful of chickpeas.
- When meal prepping, keep the dressing separate until ready to serve to prevent sogginess.
- Roast beets ahead of time and refrigerate to save prep time on busy days.
- Walnuts and pumpkin seeds add a nice crunch but can be swapped for almonds or sunflower seeds based on preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
