Beet and Feta Salad
For a more filling meal add your choice of meat and a roll.
| Servings | Prep Time |
| 2servings | 10minutes |
| Servings | Prep Time |
| 2servings | 10minutes |
Ingredients
- 6 canned baby beetroot (beets) about 200 g (7 oz)
- 1 cup baby spinach leaves
- 1/2 cup crumbled feta
- 1/4 cup walnut pieces
- Dressing
- 3 tsp olive oil
- 2 tsp red wine vinegar
- 1 tsp fresh chives snipped
- Salt and freshly ground black pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Drain the beetroot on paper towel and cut them into wedges. Gently toss the beetroot and spinach leaves together in a bowl.
- Scatter the feta and walnuts over the salad.
Dressing
- Whisk the oil, vinegar and chives in a small bowl, and season with salt and freshly ground black pepper.
- Drizzle the dressing over the salad and serve.
Recipe Notes
Tip: You can use marinated feta, and use the oil from the feta in the dressing.
Per serving: 303 calories, 10 g protein, 25 g fat (7 g saturated fat), 10 g carbohydrate (10 g sugars), 4 g fibre, 704 mg sodium
