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.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
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Method
- Heat oven to 225°C
- Scrub and cut the beetroots into wedges
- Place beetroot wedges in a roasting dish with canola oil and roast until soft through and beginning to brown
- In a bowl mash together the feta and yoghurt until smooth
- In a different bowl whisk together the olive oil, vinegar and mustard
- To serve toss together the roasted beetroot, orange segments, baby spinach, cashews and dressing
- Serve in bowls with a dollop of feta cream on top
- 700 gbaby beetroots
- 2 tbspcanola oil
- 40 gfeta cheese
- ¼yoghurt, unsweetened, reduced-fat
- 1½ tbspolive oil
- 1½ tbspred wine vinegar
- 1 tspDijon mustard
- 2oranges
- 2 cupsbaby spinach
- ¼ cupcashew nuts, toasted, chopped
Per serve
- Energy994kJ
- Total Fat1.7g
- Saturated Fat3.7g
- Total Carbohydrate15.1g
- Sugars14.5g
- Dietary Fibre2.9g
- Sodium198mg
Method
- Heat oven to 225°C
- Scrub and cut the beetroots into wedges
- Place beetroot wedges in a roasting dish with canola oil and roast until soft through and beginning to brown
- In a bowl mash together the feta and yoghurt until smooth
- In a different bowl whisk together the olive oil, vinegar and mustard
- To serve toss together the roasted beetroot, orange segments, baby spinach, cashews and dressing
- Serve in bowls with a dollop of feta cream on top
Ingredients
- 700 gbaby beetroots
- 2 tbspcanola oil
- 40 gfeta cheese
- ¼yoghurt, unsweetened, reduced-fat
- 1½ tbspolive oil
- 1½ tbspred wine vinegar
- 1 tspDijon mustard
- 2oranges
- 2 cupsbaby spinach
- ¼ cupcashew nuts, toasted, chopped
Ingredients
- 700 gbaby beetroots
- 2 tbspcanola oil
- 40 gfeta cheese
- ¼yoghurt, unsweetened, reduced-fat
- 1½ tbspolive oil
- 1½ tbspred wine vinegar
- 1 tspDijon mustard
- 2oranges
- 2 cupsbaby spinach
- ¼ cupcashew nuts, toasted, chopped
Nutrition Facts
Per serve
- Energy994kJ
- Total Fat1.7g
- Saturated Fat3.7g
- Total Carbohydrate15.1g
- Sugars14.5g
- Dietary Fibre2.9g
- Sodium198mg
Method
- Heat oven to 225°C
- Scrub and cut the beetroots into wedges
- Place beetroot wedges in a roasting dish with canola oil and roast until soft through and beginning to brown
- In a bowl mash together the feta and yoghurt until smooth
- In a different bowl whisk together the olive oil, vinegar and mustard
- To serve toss together the roasted beetroot, orange segments, baby spinach, cashews and dressing
- Serve in bowls with a dollop of feta cream on top
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