Roast beef, beetroot and feta salad
6
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 2 • Difficulty: Easy
Plan ahead and cook the beetroot and pumpkin with your Sunday roast. Warm them in the microwave before tossing together this satisfying salad using the leftover meat.
Ingredients
Beetroot
3 small, trimmed, quartered
Red onion
1 medium, cut into thin wedges
Pumpkin
300 g, (kent), peeled, cut into thin wedges (buy 300g)
Lemon juice
2 tsp
Dijon mustard
3 tsp
Low-fat mayonnaise
2 tbs
Fresh chives
¼ cup(s), finely chopped
Mixed salad leaves
50 g
Deli-sliced roast beef
100 g, thinly sliced
Reduced fat feta cheese
30 g, crumbled
Walnuts
1 tbs, coarsley chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Place beetroot, onion and pumpkin on a large baking tray. Lightly spray with oil and season with salt and freshly ground black pepper. Bake for 40 minutes or until tender. Transfer to a large bowl.
2
Meanwhile, whisk juice, mustard, mayonnaise and 2 teaspoons warm water in a small bowl. Stir in half the chives.
3
Add salad leaves, beef, feta and walnuts to roasted vegetables and toss gently to combine. Drizzle salad with dressing and serve sprinkled with remaining chives.
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