Vegan keto spinach & beets salad

This salad combines the earthy flavor of beetroots with the sweetness of baby spinach leaves and the mildly sour taste of lemon and the outcome is amazing! Add walnuts -if you are a nuts eater- and soft goat cheese -if you are a vegetarian- and the final result will be further boosted to an even more delightful salad. Enjoy!

Vegan keto spinach & beets salad
PREP
10 min
COOK
0 min
SERVINGS
2

Nutrition facts

Energy: 217 kcal
Protein: 4.1 gr
Fat: 20.4 gr
Net carbs: 4.6 gr

Ingredients

Salad ingredients

150 gr fresh spinach

0.5 cup(s) sliced canned beets, drained (85 gr)

Dressing

2 tbsp(s) olive oil (27 gr)

1 tbsp(s) lemon juice (15 gr)

salt (to taste)

ground black pepper (to taste)

Garnish - Optional

vegetarian soft goat cheese

10 walnut halves (20 gr)

Instructions

  1. Wash the spinach leaves - preferably baby spinach leaves (hand-chop if larger, yet keep in mind that overgrown spinach tends to be bitter) and place them in a salad dish or bowl
  2. Add the beet slices (you may cut them into smaller pieces if you prefer) in the dish too
  3. Prepare the salad dressing: put the olive oil, lemon juice, salt and pepper in a small jar with lid and shake to combine
    • I prefer using my mini coffee mixer
  4. Spread it all over the salad and mix
  5. Optional: Garnish with crumbled goat cheese and/or walnut halves

Notes

✔ You may use fresh beetroots, if you prefer and you can add them in the salad either raw and shredded or boiled or steamed

✔ Simply omit the goat cheese for a vegan alternative and the walnuts for a nut-free option:

  • Vegan: 20.3gr Fat, 4.2gr Protein, 5.8gr Net carbs and 224 kcal per serving
  • Nut-free: 24.3gr Fat, 11.9gr Protein, 5.1gr Net carbs and 291 kcal per serving

✔ You may optionally add mustard (1/2 teaspoon for 2 servings) or sugar-free maple syrup (1/2 teaspoon for 2 servings) or balsamic vinegar (1 tablespoon for 2 servings) in the salad dressing, depending on your preferences

Serving size: 1/2 of the salad

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