Roast beef, beetroot and feta salad
3 small, trimmed, quartered
1 medium, cut into thin wedges
300 g, (kent), peeled, cut into thin wedges (buy 300g)
¼ cup(s), finely chopped
mixed salad leaves
deli-sliced roast beef
100 g, thinly sliced
reduced fat feta cheese
30 g, crumbled
1 tbs, coarsley chopped
1 x 3 second spray(s)
- 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.
- Meanwhile, whisk juice, mustard, mayonnaise and 2 teaspoons warm water in a small bowl. Stir in half the chives.
- 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.