Greek-style beet and pomegranate salad
450 g, (3x150g), washed
1 small, very thinly sliced into rings
red wine vinegar
¼ cup(s), (60ml)
1 tbs, finely chopped, plus extra to serve
baby spinach leaves
6 cup(s), (120g)
2 medium, chopped
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
- 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.
- 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.
- 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.