Beetroot and orange salad

Total Time
0:15
Prep
0:15
Cook
0:00
Serves
4
Difficulty
Easy
This zingy salad adds loads of colour to Christmas plates.
Ingredients
  • orange
    1 large
  • 99% fat-free plain yoghurt
    1 tbs
  • fresh garlic
    ½ clove(s), crushed
  • baby spinach leaves
    40 g
  • Beetroot, canned in brine, drained
    225 g, (1/2 x 450g can) baby beetroot, cut into wedges
  • fresh mint
    2 tbs, 1 fresh mint sprig, leaves picked
Instructions
  1. 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.
  2. Arrange the baby spinach, beetroot and orange segments on a platter. Drizzle with dressing and top with the mint leaves.

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