Bright Beet Salad with Feta, Tomatoes, and Cashews

Each serving contains 297 calories, 30 grams of carbohydrates, 17 grams of fat, and 11 grams of protein.

Ingredients (per serving): 1 small beet; 100 grams of romaine lettuce; 7 cherry tomatoes; 30 grams of feta cheese; 10 grams of cashews; 1 teaspoon of olive oil.

Wash the beets, wrap them in foil, and roast in the oven at 180°C (350°F) for 40 minutes. Let them cool, then cut them into cubes.

Chop the cashews, slice the tomatoes, feta, and salad greens.

Combine all the ingredients and dress with olive oil.

Life Hack

Cook the beet faster in the microwave instead of boiling it on the stove. It will be ready in about 10 minutes at full power. Cut the washed beet into equal parts. Place the beet in a microwave-safe dish and add enough water to cover one-third of it. Poke a few holes in the skin with a fork, cover the dish with plastic wrap, and microwave on high for 10 minutes. Check doneness with a fork—if it’s tender, the beet is ready. Alternatively, cook the beets in a sealed pressure cooker on the “Soup” or “Stew” setting for about 10 minutes. Add enough water to submerge the beets halfway before starting.