Beet and Feta Salad

Don’t have a microwave? Roast the beets for this salad in the oven for about an hour instead.

Best Health Magazine, September 2008; Photo: Dominique Vorillon/Foodpix/Jupiterimages

 

Beet and Feta Salad
Beet and Feta Salad
Servings
6servings (as a generous side dish)
Servings
6servings (as a generous side dish)
Ingredients
Servings: servings (as a generous side dish)
Units:
Ingredients
Servings: servings (as a generous side dish)
Units:
Instructions
  1. Wash and trim (but don’t yet peel) beets, then place in a microwave-proof dish with 1 in. (2.5 cm) of water, and cover. Cook on high for 10-12 minutes, turning beets halfway through; let cool.
  2. Meanwhile, for dressing, combine vinegar, orange juice and peel, garlic and Dijon mustard. Whisk in olive oil, and season with pepper.
  3. When beets are cool, peel and slice. Combine with parsley, prunes and chickpeas. Drizzle beet salad with dressing and serve over baby spinach, if desired. Top with feta.
Recipe Notes

Per serving: 246 calories, 9 g protein, 11 g total fat (5 g saturated fat), 30 g carbohydrates, 7 g fibre, 25 mg cholesterol, 458 mg sodium