Beetroot, feta and mint salad

Name: Beetroot, feta and mint salad
Prep time: 15 min
Cook time: PTnullM
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 cup(s) Rocket baby leaves, (120g); 500 g Beetroot, cooked without added fat fresh, drained, cut into wedges; 0.25 cup(s) Fresh mint leaves, coarsely chopped; 80 g Reduced fat feta cheese crumbled; 1 tbs Olive oil; 2 tsp Red wine vinegar; 1 tsp Honey; 0.25 tsp Ground cumin

Points®

Total Time

15 min

Prep

15 min

Serves

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

To make dressing, whisk all ingredients in a medium bowl. Season with salt and pepper.
Toss rocket with 1 tablespoon dressing in a large bowl. Add beetroot to remaining dressing and toss to coat.
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.

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Beetroot, feta and mint salad

Ingredients

Instructions

Notes

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