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Photo of Roasted root vegetable & feta salad jar by WW

Roasted root vegetable & feta salad jar

8
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
1
Difficulty
Easy
The crumbling of salty feta instantly brings this vibrant salad to life

Ingredients

Carrots, raw

1 medium, cut into 5mm-thick rounds

Beetroot

2 individual, small, cut into 1cm cubes

Calorie controlled cooking spray

4 spray(s)

Balsamic vinegar

2 teaspoon(s)

Olive Oil

1 teaspoon(s)

Pearl barley, cooked

95 g, cooked

Light feta cheese

20 g

Spinach

20 g

Parsley, fresh

1 tablespoon(s)

Mint, Fresh

1 tablespoon(s)

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the sliced carrot and cubed beetroot on a lined baking tray and lightly mist with cooking spray. Bake for 20 minutes or until tender. Leave to cool.
  2. Whisk the vinegar and oil together in a 500ml-capacity jar with a tight-fitting lid.
  3. Put the barley in the jar, followed by the carrot, beetroot, feta, spinach, parsley and mint. Put the lid on and secure. Keep chilled, removing from the fridge 20 minutes before serving to allow the dressing to loosen. Turn out into a bowl and toss together to serve.

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