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Beets, quinoa, fresh vegetables, healthy vegetarian salad
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
18g
· 66%
Protein
3.5g
· 13%
Fat
2.5g
· 21%
Fiber
3g
Vitamins
Folate
45µg · 11% DV
B1
0.08mg · 7% DV
Biotin
2µg · 7% DV
Vitamin C
6mg · 7% DV
Minerals
Manganese
1mg · 43% DV
Zinc
1mg · 9% DV
Phosphorus
65mg · 9% DV
Magnesium
32mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.3g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
Yes, it can be prepared in advance and usually keeps well in the fridge for 1-2 days in a sealed container. Adding the dressing just before serving helps preserve texture.
It can be frozen, but the texture often suffers after thawing, especially if it contains fresh herbs or greens. It is usually best eaten fresh.
Rinse the quinoa well before cooking to remove surface saponins. This simple step makes the flavor cleaner and milder.
It depends on portion size and what you pair it with. A lighter serving can work before exercise, while after training it is often better with an added protein source.
Adding chickpeas, lentils, tofu, or a yogurt-based side can make it more filling and balanced. Olive oil, lemon, and leafy herbs also pair well with the earthy flavor.
Yes, it can fit into an evening meal. If you are eating late, a simpler dressing and moderate portion may feel more comfortable.
No, cooking does not remove all nutritional value. Some heat-sensitive compounds may decrease, but beetroot and quinoa still make a nutritious combination.
That depends on your preference and meal goals. Quinoa offers a different texture and amino acid profile, while bulgur gives a more traditional grain salad feel.
It often happens when cooked beetroot is not drained well or when warm ingredients are mixed together. Letting everything cool and removing excess moisture helps.
People with a history of certain kidney stones may want to be mindful of frequent large servings of beetroot. If the salad uses packaged dressings, those watching sodium should also check the label.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.