Beef and Beetroot Salad

Boil 60g green beans in a small saucepan for 1 minute or until just tender. Drain and refresh in a large bowl of cold water. Drain. Combine beans, 1/4 red onion (thinly sliced), 50g baby spinach leaves, 60g cherry tomatoes (halved), 60g canned beetroot (drained, chopped) and 90g leftover lean roast beef (sliced) in a bowl. Top with 2 tbs no-fat Greek-style yoghurt and serve with 1 x 50g high-fibre bread roll.