Beetroot and Goat's Feta Salad

Earthy beetroot, tangy goat's cheese and crunchy walnuts with fresh greens all tied together with a sweet & zesty dressing. Seriously though, a marriage of flavours that works beautifully!

Tip: We used the pre-cooked baby beets available from the Fruit & Veg section in all leading supermarkets.

Prep time: 15 mins
Cook time: 20 mins

Gluten Free

Keto Friendly

Low Carb

Lunch & Dinner

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

Dressing Ingredients

1 tablespoon of fresh orange juice

zest of 1/4 orange

2 teaspoons of extra virgin olive oil

1/2 teaspoon of Dijon mustard

pinch each of sea salt and cracked black pepper

Ingredients

1/4 small red onion (25g), sliced thinly

2 tablespoons of walnut pieces (16g)

1 cup of baby spinach (20g)

3 small cooked beetroot (50g) cut in wedges

25 grams of soft goat's feta

Method

Heat a small pan to medium and toast the walnuts, stirring until just starting to brown and become fragrant.

Meanwhile, add all dressing ingredients to a small screw top jar and shake well to combine, set aside.

Place spinach, beetroot, crumbled feta and cooled walnuts in a serving bowl, drizzle with dressing and toss lightly to combine.

Calories: 257
Protein: 7.9
Carbs: 6.6
Fibre: 3.5
Fat: 21.5

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