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Salad with Beets and Feta Recipe
Salad with beets and feta, topped with roasted almonds and Dijon vinaigrette – aka, your lunch today. You’ll love the the combination of the salty feta and the earthy beets.
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
1
serving
Calories
192
kcal
Author
Rachel Gurk
Ingredients
Salad:
1
cup
spring mix greens
(any type of greens can be used)
1
tablespoon
roasted almonds
⅛
cup
crumbled feta
1
small roasted beet
Dressing:
1
teaspoon
olive oil
½
teaspoon
white balsamic vinegar
¼
teaspoon
Dijon mustard
¼
teaspoon
honey
salt and pepper to taste
Instructions
On a plate, pile greens. Top with chopped almonds, crumbled feta, and sliced beets.
In a small bowl or a jar, whisk dressing ingredients together.
Pour dressing ingredients over salad and serve immediately.
Notes
Make Ahead:
Roast the beets and almonds in advance. Dressing can be made up to a week in advance. Shake well before using.
If desired, substitute a bottled vinaigrette of your choice.
Air fryer beets
or canned beets (not pickled) can be substituted for roasted beets.
Nutrition
Serving:
1
salad
|
Calories:
192
kcal
|
Carbohydrates:
14
g
|
Protein:
7
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
17
mg
|
Sodium:
299
mg
|
Potassium:
423
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
562
IU
|
Vitamin C:
13
mg
|
Calcium:
139
mg
|
Iron:
1
mg