Roasted Beetroot & Macadamia Salad
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Beetroot is known for its vibrant color and is a good source of dietary fiber, folate, and vitamin C. Macadamia nuts are native to Australia and are often referred to as ‘bush nuts’.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Roasted Beetroot & Macadamia Salad
Ingredients
Instructions
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Preheat the oven to 200°C (400°F).
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Wash and peel the beetroot. Cut it into small cubes.
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Place the beetroot cubes on a baking tray, drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat evenly.
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Roast the beetroot in the preheated oven for 30-40 minutes, or until tender.
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While the beetroot is roasting, chop the macadamia nuts and red onion.
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In a large bowl, combine the roasted beetroot, macadamia nuts, baby spinach, red onion, and crumbled feta cheese.
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Drizzle the salad with balsamic vinegar and olive oil. Season with salt and black pepper.
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Toss everything together until well combined.
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Let the salad rest for 10 minutes to allow the flavors to meld.
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Serve the roasted beetroot and macadamia salad as a refreshing and nutritious lunch or appetizer.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 20g7%
- Sugars 12g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.