Roasted Beetroot and Rosemary Salad
Add bright colours and earthy flavours to your plate with this gorgeous Roasted Beetroot and Rosemary Salad. We’ve coated fresh raw beetroot in a zesty mix of orange juice, garlic, honey and rosemary, and baked it all together in the oven until naturally sweet. By using raw beetroot, we’ve kept the textures firm and filling, and cut through it all with a tangy topping of crumbled feta cheese.
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NutritionPer Serving
- Calories151
- Carbs21g
- Protein7.5g
- Fat2.7g
- Saturates1.7g
- Sugars20g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you love earthy vegetables, you’ll adore this Roasted Beetroot and Rosemary Salad recipe. We’ve taken fresh raw beetroot pieces and tossed them in a zesty blend of orange juice, garlic, honey and rosemary, to unlock whole new depths of flavour while they bake in the oven.
It’s far better to use fresh, raw beetroot for this recipe. Ready-cooked versions or pickled beetroot from a jar will not retain its crunch after cooking in the same way, and you definitely don’t want to lose that moreish firm texture.
To cut through the earthiness of the beetroot, we’ve topped off our colourful bowl with mouth-wateringly juicy orange segments, and a tangy layer of crumbled feta cheese. You can make this recipe dairy-free (or vegetarian!) by using a non-dairy feta cheese alternative.
What diets is this Roasted Beetroot and Rosemary Salad suitable for?
This Roasted Beetroot and Rosemary Salad recipe is suitable for vegetarian diets if you use a vegetarian feta cheese. You can also make it dairy-free, as long as your feta cheese is non-dairy.
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Roasted Beetroot and Rosemary Salad?
Fresh, raw beetroot can be found in the vegetable aisle at most supermarkets, or at the greengrocers. Sometimes it comes with its stalks or leaves still attached – you’ll want to remove them, and that your beetroot is finely chopped, before cooking.
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A medium-sized ovenproof dish should be perfect for roasting your fresh beetroot.
Use a durable mixing bowl to combine the ingredients in your tangy salad dressing.
How many calories are in this Roasted Beetroot and Rosemary Salad?
This Roasted Beetroot and Rosemary Salad is included in our Everyday Light category because it contains just 151 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes.
This Roasted Beetroot and Rosemary Salad recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Preheat the oven to 200°C.
Step 2
Place the beetroot in a medium mixing bowl with the rosemary, orange juice, orange zest, balsamic vinegar, garlic and honey. Mix well.
Step 3
Pour the beetroot and juices into a medium ovenproof dish and roast, uncovered, in the preheated oven for 40-45 minutes, occasionally turning and basting with the juices in the dish. Take care not to let the mixture dry out. Just add a little water, if needed.
Step 4
Roast until the beetroot is tender when tested with a sharp knife, but still retains some crunchiness. Most of the juices will have reduced, with a small amount remaining.
Step 5
Tip the beetroot and juices into a medium mixing bowl and leave to cool. Once cooled, add the orange segments, feta and season well with salt and black pepper. Mix gently to combine and place in a serving bowl.
Step 6
Serve as a side salad with an accompaniment of your choice.
What could I serve with this Roasted Beetroot and Rosemary Salad?
This vibrant salad is a delicious accompaniment for a variety of meaty mains, including any of these slimming-friendly ideas:
How do you know when Roasted Beetroot and Rosemary Salad is cooked?
Your beetroot will need around 40-45 minutes in the oven to roast, taking care not to let the juices dry out (you may need to keep an eye on your dish while it’s in the oven, and add a little water where needed).
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Roasted Beetroot and Rosemary Salad in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftovers of this Roasted Beetroot and Rosemary Salad in the fridge overnight to be enjoyed the next day, but you’ll need to dispose of any leftovers after that.
Can I freeze Roasted Beetroot and Rosemary Salad?
This recipe isn’t suitable for freezing.
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Roasted Beetroot and Rosemary Salad
Topped with tangy feta and orange segments, this Roasted Beetroot and Rosemary Salad adds gorgeous bright and earthy flavours to your plate!
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Prep Time
15 MINS
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Cook Time
45 MINS
- KCals 151
- Carbs 21G
Instructions
- Preheat the oven to 200°C.
- Place the beetroot in a medium mixing bowl with the rosemary, orange juice, orange zest, balsamic vinegar, garlic and honey. Mix well.
- Pour the beetroot and juices into a medium ovenproof dish and roast, uncovered, in the preheated oven for 40-45 minutes, occasionally turning and basting with the juices in the dish. Take care not to let the mixture dry out. Just add a little water, if needed.
- Roast until the beetroot is tender when tested with a sharp knife, but still retains some crunchiness. Most of the juices will have reduced, with a small amount remaining.
- Tip the beetroot and juices into a medium mixing bowl and leave to cool. Once cooled, add the orange segments, feta and season well with salt and black pepper. Mix gently to combine and place in a serving bowl.
- Serve as a side salad with an accompaniment of your choice.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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Recipe notes
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4 comments
See what others have to say
WendyMonday 11th March 2024
Could I use precooked beetroot. I reliese it would be roasted but…..
LisaWednesday 13th March 2024
Hi Wendy, yes, precooked beetroot works well in this recipe. Hope you enjoy!
Laurina DennisSaturday 14th October 2023
Can you use dried rosemary?
SharonFriday 20th October 2023
Hi Laurina, yes you can use dried rosemary, we would suggest about 2 tsp. Hope this helps.
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