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Roasted Beet and Walnut Garlic Salad

This roasted dish pairs walnuts with garlic, beetroot and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Easy
Balanced Heart friendly Vegetarian Vegan Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

16 g Protein
54 g Carbohydrates
46 g Fat
16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 366g beetroot 161 kcal
  • 46g walnuts 301 kcal
  • 16g olive oil 141 kcal
  • 11g garlic 16 kcal
  • 23g lemon juice 7 kcal
  • 23g fresh cilantro 8 kcal
  • 34g green onion 14 kcal
  • 2g salt 0 kcal
  • 0.29 tsp (1g) black pepper 1 kcal

Cooking instructions

  1. Preheat the oven to 425 F. Wrap the beet in foil and roast until tender, 45 to 60 minutes. Cool, peel, and dice.
  2. walnuts
    While the beet roasts, toast the walnuts in a dry skillet over medium heat until fragrant, 2 to 3 minutes. Cool slightly.
  3. olive oilgarliclemon juicesalt
    In a bowl, mash the garlic with the salt to a paste. Whisk in lemon juice and olive oil to make a dressing.
  4. walnuts
    Add the diced beet and toasted walnuts. Toss well to coat.
  5. lemon juicefresh cilantrogreen onionsaltblack pepper
    Fold in cilantro and sliced green onion. Adjust salt, lemon, and pepper to taste.
  6. Let sit 10 minutes for flavors to meld, then serve at room temperature.

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