[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/07/24. See terms.
Beetroot, feta and mint salad

Beetroot, feta and mint salad

4
Points®
Total Time
15 min
Prep
15 min
Serves
4
Difficulty
Easy
This salad is the perfect flavour combination for a light lunch, however, if you’d like to add extra protein, toss through some salmon, tuna, chickpeas or pine nuts.

Ingredients

Rocket

4 cup(s), baby leaves, (120g)

Beetroot, cooked without added fat

500 g, fresh, drained, cut into wedges

Fresh mint

¼ cup(s), leaves, coarsely chopped

Reduced fat feta cheese

80 g, crumbled

Olive oil

1 tbs

Red wine vinegar

2 tsp

Honey

1 tsp

Ground cumin

¼ tsp

Instructions

  1. To make dressing, whisk all ingredients in a medium bowl. Season with salt and pepper.
  2. Toss rocket with 1 tablespoon dressing in a large bowl. Add beetroot to remaining dressing and toss to coat.
  3. To serve, arrange rocket on a platter and top with dressed beetroot, mint and feta.

Notes

INGREDIENT TIP: Packaged cooked, peeled beetroot is available from the fresh produce section in supermarkets.