Beets have a fiber-rich skin most people peel off and toss straight in the trash, which is a shame because that's where a good chunk of the fiber lives. This salad keeps the skin on, roasts everything until tender, then pairs it with a tangy balsamic dressing, salty feta, and crunchy walnuts. It's earthy and a little sweet, and quietly one of the more fiber-dense sides you'll make this week. It sits nicely alongside other fiber-forward sides like our quinoa roasted vegetable salad or massaged kale salad.
Ingredients
- 4 medium beets, scrubbed and quartered
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup crumbled feta
- 2 tablespoons chopped walnuts
- Salt and pepper to taste
Instructions
- Preheat oven to 400F.
- Toss beets with 2 tablespoons olive oil, salt, and pepper.
- Roast 35-40 minutes until tender.
- Whisk remaining olive oil with balsamic vinegar.
- Toss roasted beets with the dressing and top with feta and walnuts.
Nutrition Facts (per serving)
| Calories | 210 |
| Total fat | 17g |
| Total carbohydrates | 13g |
| Dietary fiber | 3g |
| Protein | 4g |
| Sodium | 200mg |
Why This Is Good for Your Gut
Keeping the skin on beets preserves more of their insoluble fiber, which adds bulk and supports regular digestion. Beets also contain betalains, pigment compounds with antioxidant properties that may help reduce gut inflammation. Walnuts contribute polyphenols that gut bacteria convert into urolithins, compounds linked to gut and cellular health.
A tangle of roasted beets, feta, and walnuts turns a fiber boost into something that eats like a fancy salad. For a lighter partner dish, try roasted broccoli with lemon and parmesan.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
