Beetroot and orange salad
- Total Time
This zingy salad adds loads of colour to Christmas plates.
99% fat-free plain yoghurt1 tbs
garlic½ clove(s), crushed
baby spinach leaves40 g
Beetroot, canned in brine, drained225 g, (1/2 x 450g can) baby beetroot, cut into wedges
fresh mint2 tbs, 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.