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Delicious Beet Salad

Beet, Feta, and Walnut Salad

Chef Dawn Ludwig
Summer salads are a fantastic way to get delicious, nutritious meals without a lot of cooking. The option to add tofu increases the protein thus making this beet salad a more well-balanced AH recipe. Once the tofu is mixed with the feta, you won’t even notice it’s in there. However, the nutritional benefits will be evident in how satisfied you feel after eating it.
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine European
Servings 8 servings

Ingredients
  

  • 4 large beets (about 2 ½ lbs), cooked and peeled
  • 4 ounces feta cheese
  • 8 ounces firm tofu, drained
  • ¼ tsp salt
  • 1 small onion, finely diced
  • cups chopped walnuts, roasted
  • cup pomegranate seeds, optional
  • ¼-½ cup chopped parsley
  • ¼ cup lemon juice
  • 1 tsp white wine vinegar or other vinegar
  • salt and freshly ground pepper, to taste
  • lettuce leaves like butter lettuce, romaine, or Belgian endive

Instructions
 

  • First, chop cooked beets into small chunks, place them in a large bowl, and set aside.
  • Next, crumble feta with the tofu, salt and onions, squeezing with your hands until they are well mixed.
  • Then, toss feta mixture with the beets, walnuts, pomegranate seeds, and parsley.
  • Next, combine lemon and vinegar with salt and pepper. Pour over beets and mix well. Adjust seasonings to taste adding more lemon, vinegar, salt and pepper as needed.
  • Finally, spoon beet salad into lettuce leaves and serve.

Notes

Nutrition (Salad Only)

Fat: 19g
Carbohydrates: 21g
Protein: 12g
Calories: 290

Nutrition (Full Meal)

Serve with grilled boneless, skinless chicken thighs or seasoned tofu kabobs (about 3 ounces per person)  topped with 2 to 3 TBS Tzatziki (Always Delicious page 304), and a fruit skewer with berries and melon (about 1 – 1/2 cups fruit).
Fat: 31g (49%)
Carbohydrates: 36g (25%)
Protein: 38g (26%)
Calories: 560
 
Keyword Phase 2, Vegetarian