Roast baby beetroot salad

Baby beets are ideal for this recipe as they're so sweet, however larger beets work just as well.

SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Lunch
SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Lunch

Method

  1. Heat oven to 225°C
  2. Scrub and cut the beetroots into wedges
  3. Place beetroot wedges in a roasting dish with canola oil and roast until soft through and beginning to brown
  4. In a bowl mash together the feta and yoghurt until smooth 
  5. In a different bowl whisk together the olive oil, vinegar and mustard
  6. To serve toss together the roasted beetroot, orange segments, baby spinach, cashews and dressing
  7. Serve in bowls with a dollop of feta cream on top
  • 700 g
    baby beetroots
  • 2 tbsp
  • 40 g
    feta cheese
  • ¼ 
    yoghurt, unsweetened, reduced-fat
  • 1½ tbsp
  • 1½ tbsp
    red wine vinegar
  • 1 tsp
    Dijon mustard
  • 2 
    oranges
  • 2 cups
    baby spinach
  • ¼ cup
    cashew nuts, toasted, chopped
Per serve
  • Energy
    994kJ
  • Total Fat
    1.7g
  • Saturated Fat
    3.7g
  • Total Carbohydrate
    15.1g
  • Sugars
    14.5g
  • Total Fat
    2.9g
  • Sodium
    198mg

Method

  1. Heat oven to 225°C
  2. Scrub and cut the beetroots into wedges
  3. Place beetroot wedges in a roasting dish with canola oil and roast until soft through and beginning to brown
  4. In a bowl mash together the feta and yoghurt until smooth 
  5. In a different bowl whisk together the olive oil, vinegar and mustard
  6. To serve toss together the roasted beetroot, orange segments, baby spinach, cashews and dressing
  7. Serve in bowls with a dollop of feta cream on top