Beet and Feta Salad
Servings
6servings (as a generous side dish)
Servings
6servings (as a generous side dish)
Ingredients
Salad
  • 80g feta cheese(try a low-fat variety)
  • 8small red and golden beets(2-inch diameter), (leave the skin on while cooking, to retain nutrients)
  • 8 prunespitted and halved (antioxidants)
  • 1/2cup canned chickpeasdrained and rinsed (they contain plenty of folate)
  • 1bunch baby spinach(250 g), (optional) (Tip: You can also mix in the beet greens, which are nutritional powerhouses)
  • 1/2cup Italian parsley(high in vitamins A, C and several B vitamins)
Instructions
  1. Wash and trim (but don’t yet peel) beets, then place in a microwave-proof dish with 1 in. (2.5 cm) of water, and cover. Cook on high for 10-12 minutes, turning beets halfway through; let cool.
  2. Meanwhile, for dressing, combine vinegar, orange juice and peel, garlic and Dijon mustard. Whisk in olive oil, and season with pepper.
  3. When beets are cool, peel and slice. Combine with parsley, prunes and chickpeas. Drizzle beet salad with dressing and serve over baby spinach, if desired. Top with feta.
Recipe Notes

Per serving: 246 calories, 9 g protein, 11 g total fat (5 g saturated fat), 30 g carbohydrates, 7 g fibre, 25 mg cholesterol, 458 mg sodium