Vibrant Beetroot and Lima Bean Salad with Citrus Vinaigrette Ingredients: - 3 medium beetroots, trimmed and washed - 1 can (15 oz) lima beans, drained and rinsed - 1 cup cherry tomatoes, halved - 1/4 red onion, thinly sliced - 1/2 cup fresh parsley, chopped - 1/4 cup feta cheese, crumbled (optional) - Salt and pepper, to taste For the Citrus Vinaigrette: - 1/4 cup olive oil - 2 tablespoons fresh orange juice - 1 tablespoon fresh lemon juice - 1 tablespoon honey or maple syrup (for vegan option) - Salt and pepper, to taste Instructions: 1. Preheat your oven to 400°F (200°C). 2. Wrap each beetroot in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until they are tender when pierced with a fork. Allow to cool slightly, then peel and cut into cubes. 3. In a large mixing bowl, combine the roasted beetroot, lima beans, cherry tomatoes, red onion, and parsley. Gently toss to combine. 4. In a small bowl, whisk together the olive oil, orange juice, lemon juice, honey (or maple syrup), salt, and pepper until well combined. 5. Drizzle the citrus vinaigrette over the salad and toss gently to coat all the ingredients. Taste and adjust seasoning if necessary. If desired, fold in the feta cheese. 6. Serve the salad chilled or at room temperature. Nutrition Value (per serving, serves 4): - Calories: 220 - Protein: 9g - Carbohydrates: 30g - Dietary Fiber: 7g - Sugars: 6g - Total Fat: 10g - Saturated Fat: 1.5g - Sodium: 150mg Enjoy this fresh and colorful salad that's packed with nutrients and flavor!