Low-Carb Roasted Beet and Walnut Salad

This vibrant and nutritious Low-Carb Roasted Beet and Walnut Salad is a symphony of flavors, combining earthy beets with crunchy walnuts, all brought together with a zesty dressing. It's the perfect side dish to complement your keto lifestyle while satisfying your craving for something fresh and delightful.

Course Sides

Cuisine American

Keyword Healthy, Keto, Low-Carb, Roasted Beets, Salad, Side Dish, Walnuts

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 250kcal

Equipment

Oven
Baking sheet
Parchment paper
Mixing bowls
Whisk
Skillet
Salad bowl

Ingredients

4 medium Beets peeled and diced
½ cup Walnuts
4 cups Mixed salad greens
⅓ cup Feta cheese crumbled
3 tablespoons Olive oil divided
2 tablespoons Apple cider vinegar
1 teaspoon Dijon mustard
1 clove Garlic minced
Salt to taste
Pepper to taste

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss the diced beets with 1 tablespoon of olive oil, salt, and pepper until they are well coated.
Spread the beets on the prepared baking sheet in a single layer. Roast in the preheated oven for 35-40 minutes, or until they are tender and slightly caramelized, stirring halfway through cooking.
While the beets are roasting, prepare the dressing by whisking together the remaining 2 tablespoons of olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Adjust the seasoning to your taste.
Toast the walnuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently until they are fragrant and lightly browned. Remove from heat and let them cool.
In a large salad bowl, combine the mixed salad greens, roasted beets, toasted walnuts, and crumbled feta cheese.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately or chill in the refrigerator for 30 minutes before serving for a more refreshing experience.

Notes

To further reduce the carb content, consider substituting the beets with roasted radishes.

For a dairy-free version, omit the feta cheese or replace it with a dairy-free cheese alternative.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition