Greek-style beet and pomegranate salad

Total Time
1 hr 50 min
20 min
1 hr 30 min


Beetroot, raw

450 g, (3x150g), washed

red onion

1 small, very thinly sliced into rings

lemon juice

1 tbs

red wine vinegar

¼ cup(s), (60ml)

olive oil

1 tbs

fresh oregano

1 tbs, finely chopped, plus extra to serve

baby spinach leaves

120 g

green capsicum

2 medium, chopped

lebanese cucumber

1 medium, halved lengthways, sliced

reduced fat feta cheese

100 g, cut into small cubes

black olives, drained

¼ cup(s), (40g), pitted, halved lengthways


½ medium, seeds only


  1. Preheat oven to 190°C. Trim stems on beetroot to about 2cm. Wrap in foil and place on baking tray. Bake for 1½ hours or until tender when pierced with tip of a knife. Unwrap and cool. Slip skins from beetroot and cut each into 12 wedges.
  2. Meanwhile, using hands, toss onion with lemon juice in a bowl. Set aside for onion to soften. Combine vinegar, oil and oregano in a small screw-top jar. Season with salt and pepper. Seal tightly and shake to combine.
  3. Arrange spinach, capsicum and cucumber on a platter. Add beetroot, feta and olives. Drizzle with dressing and sprinkle with pomegranate seeds and extra oregano leaves.

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