Roasted Beetroot, Squash and Feta Salad in Lemon Vinaigrette Topped with Candied Walnuts

If you have been looking for a way to spice up traditional salad, you have found it. This salad is full of earth-toned colors like ruby red, green, yellow and brown, and has quite the mix of textures. Roasting beets transform the crunchy root vegetable into something soft, sweet and ideal for this recipe. The root vegetable is high in vitamin C, potassium and fiber, all of which are essential nutrients for your health. Even though this salad does not contain a lot of protein it will still keep you feeling full because it is packed with fiber.

Learn more about Michigan’s farmers markets and how to make this dish from Channel 9&10 News’ host Michelle Dunaway and Grace Derocha, RD, registered dietitian and health coach at Blue Cross Blue Shield of Michigan below.

Northern Michigan’s News Leader

If you’re not normally a fan of beats I encourage you to give this salad a try, what’s the worst that can happen – you end up liking it?

Photo credit: Helen Carlisle, A Healthier Michigan

Ingredients

Makes 4 servings

IMG_1294

For the salad

  • 4 medium beetroots
  • 2 summer squash (green and yellow), julienned
  • 3 Tbsp. fresh parsley, chopped
  • 1 package feta cheese, crumbled
  • Lemon vinaigrette
  • Candied walnuts

For the lemon vinaigrette

  • 6 Tbsp. Lemon Juice
  • 6 Tbsp. olive oil
  • 3 garlic cloves, minced
  • 1 tsp. black pepper
  • 1 tsp. salt

For the candied walnuts

  • ½ cup walnuts
  • 1 Tbsp. butter
  • 1 Tbsp. granulated sugar
  • 1/8 tsp cinnamon

Roasted Beetroot, Squash and Feta Salad in Lemon Vinaigrette Topped with Candied Walnuts

Instructions
For the roasted beetroots
1. Preheat oven to 450 degrees Fahrenheit
2. Wash beetroots and dry. Wrap in foil and place on a baking tray.
3. Roast for 35 minutes, or until fork tender. Cool for 15 minutes.
4. Peel skin off of the beetroots. Cut beetroots into 2cm pieces.

For the candied walnuts
1. Heat stove to medium-high heat.
2. Place walnuts into skillet and melt butter, stirring until the nuts are coated.
3. Sprinkle sugar and cinnamon over the nuts and stir until caramelized.
4. Place candied walnuts on parchment paper on baking tray to cool.

For the lemon vinaigrette
1. Combine lemon juice, olive oil, minced garlic, salt and pepper until well mixed.

For the salad
1. Julienne summer squash.
2. In a medium mixing bowl, combine beetroot, squash, parsley, feta cheese and lemon vinaigrette.
3. Top with candied walnuts, serve and enjoy!


Nutrional Analysis:
• Calories 167.7
• Total Fat 13.6 g
• Saturated Fat 3.6 g
• Polyunsaturated Fat 4.2 g
• Monounsaturated Fat 5.2 g
• Cholesterol 14.0 mg
• Sodium 485.9 mg
• Potassium 346.5 mg
• Total Carbohydrate 9.7 g
• Dietary Fiber 2.6 g
• Sugars 5.1 g
• Protein 4.4 g
• Vitamin A 13.2 %
• Vitamin B- 124.0 %
• Vitamin B- 610.8 %
• Vitamin C 21.2 %
• Vitamin E 1.6 %
• Calcium 9.6 %
• Copper 9.9 %
• Folate 17.9 %
• Iron 6 %
• Magnesium 9.4 %
• Manganese 25.5 %
• Niacin 3.4 %
• Pantothenic Acid 3.2 %
• Phosphorus 11.3 %
• Riboflavin 11.7 %
• Selenium 4.2 %
• Thiamin 6.2 %
• Zinc 6.2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Recipe inspired by the Food Network.

Print the Recipe

Save to Pinterest
LEAVE A COMMENT

 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *