This zingy salad adds loads of colour to Christmas plates.
- 1 large orange
- 1 tbs 99% fat-free plain yoghurt
- 1/2 clove(s) fresh garlic, crushed
- 40 g baby spinach leaves
- 225 g Beetroot, canned in brine, drained, (1/2 x 450g can) baby beetroot, cut into wedges
- 2 tbs fresh mint, 1 fresh mint sprig, leaves picked
Segment oranges over a bowl to catch any juice. Squeeze orange membranes over the bowl to extract juice. Combine 1½ tablespoons of the juice with the yoghurt and garlic in a small bowl. Season with salt and pepper.
Arrange the baby spinach, beetroot and orange segments on a platter. Drizzle with dressing and top with the mint leaves.