Roasted beetroot and feta salad

Roasted beetroot and feta salad

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Make this roasted betroot and feta salad a part of your light meals repertoire.

The ingredient of Roasted beetroot and feta salad

  1. 1 medium beetroot
  2. 50g baby spinach
  3. 1/2 small red onion, thinly sliced
  4. 75g feta, crumbled
  5. 1/4 cup walnuts, lightly toasted
  6. 2 tablespoons orange juice
  7. 1 tablespoon olive oil
  8. 1/2 teaspoon dijon mustard
  9. Salt and pepper, to season

The instruction how to make Roasted beetroot and feta salad

  1. Preheat oven to 180u00b0C/160u00b0C fan-forced. Wash beetroot. Pat dry. Wrap in foil. Place on a baking tray. Roast for 1 hour or until tender. Cool for 15 minutes. Meanwhile prepare remaining ingredients. earing gloves, peel and discard skin from beetroot. Cut beetroot into 2cm pieces.
  2. Combine spinach, onion, feta, walnuts and beetroot in a bowl. Toss to combine.
  3. Place orange juice, oil and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add to beetroot mixture. Toss to combine. Serve.

Nutritions of Roasted beetroot and feta salad

fatContent: 327.669 calories
saturatedFatContent: 29 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 6 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent:
cholesterolContent: 11 grams protein
sodiumContent: 25 milligrams cholesterol

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