A vibrant, nutrient-packed lunch salad with beetroot, feta, fresh baby spinach and crunchy walnuts dressed in a simple lemon vinaigrette. Low carb, big flavour.
Prep Time:
10
Cook Time:
0
Serves:
2
Level:
Ingredients
100 g baby spinach
2 small beetroots, cooked and sliced (about 100 g)
100 g feta cheese, crumbled or chopped in blocks
1/4 red onion, very thinly sliced
30 g walnuts, roughly chopped
1 tbsp pumpkin seeds
Fresh mint leaves to garnish (optional)
Lemon Dressing:
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp xylitol (optional)
Salt and black pepper to taste
Preparation
1. If roasting fresh beets: wrap individually in foil, roast at 200°C for 45–60 minutes until tender. Allow to cool, then peel and slice. (Skip if using pre-cooked or vacuum-packed beets.)
2. Whisk together the olive oil, lemon juice, Dijon mustard, sweetener (if using), salt, and pepper in a small bowl until combined.
3. Arrange the baby spinach as a base on a large platter or divide between two bowls.
4. Layer the sliced beetroot over the spinach.
5. Scatter the red onion, crumbled feta, and walnuts over the top.
6. Sprinkle with pumpkin seeds and fresh mint leaves if using.
7. Drizzle the lemon dressing over everything just before serving. Serve immediately.
Tips
Beetroot is higher in carbs than most keto vegetables but used in small amounts it fits comfortably into a low carb lifestyle. Low carb can be a more relaxed 50g net carbs daily target. Each serving here uses just 2 small beets, keeping net carbs manageable while delivering stunning colour and real flavour.
Nutritional Values
Nutrient Per Serving
Calories 390 kcal
Total Fat 32 g
Net Carbohydrates 8 g
Protein 13 g