Roast baby beetroot salad

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

roast baby beetroot salad with feta spinach and cashews
SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Lunch
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
    canola oil
  • 40 g
    feta cheese
  • ¼ 
    yoghurt, unsweetened, reduced-fat
  • 1½ tbsp
    olive oil
  • 1½ tbsp
    red wine vinegar
  • 1 tsp
    Dijon mustard
  • 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