Healthy Inspirations Recipe of the Week – Beetroot Salad

Serves 2

1 Protein


  • 1 bunch baby beetroot, washed and trimmed
  • 1/4 cup low joule balsamic dressing
  • 2 cups mixed salad greens
  • 1 small red onion sliced into wedges
  • 180 g reduced fat fetta


  1. Wrap beetroot in foil then bake in hot oven 200 C for 1 hour or until tender. Cool. Peel off skin then cut into quarters.
  2. Place in a salad bowl then pour over dressing add greens then toss.
  3. Crumble fetta over salad and season with freshly ground pepper.



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