Roasted Beet Salad with Carrots and Nuts
This roasted beet salad with carrot is a healthy and flavorful side dish with a simple dressing. Packed with healthy veggies, this colourful salad is a hit on the table.
- 2 beets
- 2 carrots
- 1 cup chickpeas
- 3 cups Peking cabbage
- 1/2 cup dried tomatoes
- 1/4 cup walnuts
For the dressing:
- 1 cup mayo
- 2 tbsp soy sauce
Wash the beets and put tightly in separate foil parchment and roast about 30-40 minutes at 400F (200C). Once ready, take them off the oven and let them cool down until they are slightly cold.
Take a big bowl and start grating beetroots, carrots, chop the cabbage, add chickpeas and walnuts. Mix gently all the ingredients.
Pour the dressing and mix all the ingredients until all of them are incorporated.
Calories: 567kcal | Carbohydrates: 28g | Protein: 9g | Fat: 48g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 948mg | Potassium: 884mg | Fiber: 7g | Sugar: 13g | Vitamin A: 5265IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 3mg