Roasted beetroot, feta and parsley salad

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Serves: 4
Time to make: 1 hr
Total cost: $12.80 / $3.20 per serve
(at time of publication)

Diabetes friendly Gluten free High fibre High protein Low kilojoule Vegetarian

Ingredients
Nutrition info.

Full ingredients list:

2 bunches (about 10) baby beetroot, trimmed
1/4 cup roughly chopped flat-leaf parsley
2 tablespoons balsamic vinegar
2 teaspoons olive oil
50g reduced-fat feta, crumbled

Nutritional information (per serve)

Kilojoules:

472kJ

Calories:

113cal

Protein:

5.5g

Total fat:

4.2g

Saturated fat:

1.5g

Carbohydrates:

11.2g

Sugars:

11.2g

Dietary fibre:

3.8g

Sodium:

203mg

Calcium:

60mg

Iron:

1.5mg

Instructions

Instructions and steps:

Step 1 Preheat oven to 180°C. Place beetroot onto a large roasting tray, cover tray with foil and roast for 50 minutes, or until beetroots are tender when pierced with a skewer. Set aside to cool slightly.

Step 2 Once cool enough to handle, peel beetroot (wear rubber gloves to stop your hands from being stained), and cut into quarters lengthways. Transfer into a large mixing bowl and add parsley, balsamic and olive oil, season with freshly ground black pepper and toss to combine.

Step 3 Pile salad onto a serving platter and sprinkle with feta to serve. Try serving with lamb.