Beetroot, feta and mint salad
4 cup(s), baby leaves, (120g)
Beetroot, cooked without added fat
500 g, fresh, drained, cut into wedges
¼ cup(s), leaves, coarsely chopped
Reduced fat feta cheese
80 g, crumbled
Red wine vinegar
- 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.