Roast Beetroot Salad

Roast Beetroot Salad

Beets are an underrated vegetable. If you think you don't like them, try them in this recipe. Roasting brings out the beets' natural sweetness, and the feta offers a nice, salty contrast.

With a great combination of carbohydrates from beetroot, this salad is perfect to combine with a chicken breast fillet! Making lunch at home or work easy and healthy!

Macro Per Serve
Carbs: 9.8 g  Protein: 4.9 g  Fat: 4.9 g

Ingredients (4 servings)
  • Olive Oil 5ml
  • Red Wine Vinegar 15ml
  • Masterfoods Thyme shaker jar 1g
  • Masterfoods Mint Flakes shaker jar 5g
  • Mixed Salad Leaves all brands average 100g
  • Aldi Feta Cheese Crumbled 60g
  • Beetroot fresh raw 400g

  1. Preheat oven 180 degrees.
  2. Remove stems and greens from the beets, reserving the greens for another dish.
  3. Wash beets and place in small baking dish so that they fit in tightly but do not touch one another; and fill the dish with ½ inch of water. Cover and roast for an hour or until beets are easily pierced with knife.
  4. Remove from the oven and when cool enough to handle, rub off the skins or peel with a small paring knife. Chop the cooked beets into ½ inch cubes.
    Prepare the vinaigrette by placing the vinegar and chopped herbs in a mixing bowl. Slowly whisk in the oil. Pour vinaigrette over the beets and allow to sit for at least 30 minutes.
  5. Garnish with feta cheese, but be careful not to add the cheese too early - it will turn bright red.