July 21, 2016

Fresh beetroot is so different to canned that it’s like a different vegetable. Here it’s combined with feta, onion and salad greens for a salad that packs a punch.  Serves 4


1 bunch baby beetroot, washed and trimmed
1/4 cup sugar-free balsamic dressing
2 cups mixed salad greens
1 small red onion sliced into wedges
180g feta


  1. Wrap beetroot in foil then bake in hot oven 200 C for 1 hour or until tender. Cool. Peel off skin then cut into quarters.
  2. Place in a salad bowl then pour over dressing add greens then toss.
  3. Crumble fetta over salad and season with freshly ground pepper.
0/5 (0 Reviews)