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Light salad with beetroot and leafy greens
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Kimyas salad with beetroot and greens (180 g) has 94 calories. That works out to 52 calories per 100 g. It contains 15.1 g of carbs, 3.2 g of protein, 2.9 g of fat and 4.7 g of fiber. Its 212.4 µg of Vitamin K covers 177% of the Daily Value. Its glycemic index is 32 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
94
KCAL / 180G
Carbs
15.1g
· 5% DV
Protein
3.2g
· 6% DV
Fat
2.9g
· 4% DV
Fiber
4.7g
· 17% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 61% · Protein 13% · Fat 26%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 94 kcal | |
| Total fat | 2.9 g | 4% |
| Saturated fat | 0.4 g | 2% |
| Trans fat | 0 g | |
| Sodium | 252 mg | 11% |
| Total carbohydrate | 15.1 g | 5% |
| Fiber | 4.7 g | 17% |
| Protein | 3.2 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 94 kcal |
| 1 piece (half) | 70 g | 36 kcal |
| 1 cup (chopped) | 90 g | 47 kcal |
| 100 g | 100 g | 52 kcal |
| 1 serving (small) | 120 g | 62 kcal |
| 1 piece (whole) | 140 g | 73 kcal |
| 2 cup (chopped) | 180 g | 94 kcal |
| 1 pack (whole) | 250 g | 130 kcal |
| 1 serving (large) | 260 g | 135 kcal |
Calculated from 52 calories per 100 g.
The name identifies beetroot and leafy greens, but it does not specify one fixed recipe. A practical version combines cooked, cooled beetroot with crisp greens and a simple lemon-and-olive-oil dressing; ingredients such as herbs or other vegetables can vary.
Either works. Cooked beetroot gives the salad a tender, mellow sweetness, while grated raw beetroot adds crunch and a stronger earthy taste. If using cooked beetroot, let it cool before mixing it with the greens.
A simple dressing of olive oil, lemon juice or vinegar, salt, and pepper complements the beetroot without overpowering the greens. Toss it through just before serving to keep the leaves crisp, especially if the salad will sit on the table.
Yes. Cook and cool the beetroot and wash and dry the greens in advance, then refrigerate them separately. Combine them and add the dressing shortly before serving; dressing the leaves early can make them limp and lets beetroot color spread.
You can limit, but not completely prevent, the beetroot color from spreading. Cool and dry the beetroot, add it after the greens, and dress the salad at the last moment. Keeping the components separate until serving works best.
Yes, fresh beet leaves can be used alongside other salad greens. Wash and dry them well, remove any tough stems, and slice larger leaves thinly. If the leaves seem coarse, briefly sauté them and cool them before adding.
The name describes a salad with beetroot and leafy greens, but it does not by itself establish a single traditional recipe or origin. Recipes can vary, so treat the combination as a flexible salad rather than a dish with one required method.
Yes, drained pickled beetroot can replace cooked beetroot, though it will make the salad tangier and may add salt. Taste a piece before seasoning, then use less vinegar or salt in the dressing if needed.
Serve it alongside grilled vegetables, beans, grains, or a main dish; its fresh, lightly tangy flavors pair well with hearty foods. For a simple meal, add bread or a protein-rich side rather than relying on the salad as the only dish.
Wash the greens and dry them thoroughly, since water left on the leaves can dilute the dressing and soften them. Keep them chilled and undressed, and add the beetroot and dressing only when you are ready to serve.
Vitamins
Vitamin K
212.4µg · 177% DV
Vitamin A
297µg · 33% DV
Folate
93.6µg · 23% DV
Vitamin C
17.1mg · 19% DV
Minerals
Manganese
0.43mg · 19% DV
Copper
0.14mg · 16% DV
Potassium ⭐
459mg · 14% DV
Sodium
252mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 94 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Kimyas salad with beetroot and greens brings beetroot together with leafy greens in a fresh salad. The name identifies a particular version, though the exact mix and dressing can vary from one preparation to another; its defining contrast is the beet’s earthy sweetness against the greens’ fresher, sometimes gently bitter taste.
Tender beetroot and crisp leaves make it suitable as a side or a light meal. It can be served alongside a main dish, or paired with bread and other vegetables for a simple lunch. The salad is vegetable-led and relatively light, with some fibre; the nutrition figures list 2.6 g of fibre per 100 g. If you want to keep the serving lighter, add the dressing sparingly or serve it on the side.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.4g
MONOUNSATURATED
1.04g
POLYUNSATURATED
0.72g
Omega 6:3 ratio 4.1:1
Above the ideal 4:1 (4.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.