Roasted beetroot, feta cheese, romaine lettuce, and salty granola
If you want a special salad
Ingredients
- 1 beetroot (raw)
For beetroot:
- 1 teaspoon olive oil
- 1 pinch salt
- 1 pinch ground rosemary
- 1 teaspoon orange juice
- 1 teaspoon balsamic vinegar
To assemble the salad:
- ½ romaine lettuce
- 1 handful of arugula
- 50 g feta cheese
- 1 tablespoon from the salty granola
- balsamic vinegar cream to taste
Instructions
- Prepare the savory granola. You can find the recipe here: https://mealblogger.com/recipes/savory-granola/
- Wash the beetroot to remove any dirt. Peel it with gloves on so that it doesn't stain your hands.Cut them into cubes and place them in a mixing bowl. Drizzle with a little olive oil, season with salt, sprinkle with ground rosemary, and drizzle with a little orange juice and balsamic vinegar. Mix thoroughly, then pour onto a baking sheet lined with parchment paper.
- Preheat to 200°C or 392°F (bottom and top air circulation) and bake until crispy. Approximately 20-30 minutes. You can also bake it in an air fryer.
- Once the roasted beet cubes are ready, you can start assembling the salad.
- Wash a heart of lettuce and spread half of the leaves on a salad bowl. Add a handful of arugula. Sprinkle with diced feta cheese. Pile on the roasted beet cubes. Sprinkle with a handful of salty granola, then drizzle with balsamic cream.
Calories and macros
1 serving
Energy: 383 calories
Protein: 14 grams
Carbohydrates: 19 grams
Fat: 27 grams