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Roast Beetroot Feta Salad

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Roast Beetroot Feta Salad

I’m currently running a Water Challenge group and felt like something equally healthy to eat after a long day’s work.  I love the earthy flavour of beetroot and roast beetroot seems to be the perfect autumnal ingredient to a warm salad meal.

It was easy to prepare, tasty to eat and left me feeling satisfied and not over-full which meant I slept like a baby!

Roast Beetroot and Feta Salad

Serves 4 as a main course

8 raw beetroots, topped, tailed, rinsed and quartered

250g chestnut mushrooms, rinsed and halved

300g cherry tomatoes, rinsed and left whole

3 red onions, peeled and quartered

8 cloves of garlic, peeled and left whole

250g Emmer wheat (farro grains)

4 large handfuls of fresh rocket leaves, rinsed

2 large avocados, peeled, quartered and chunked

300g samphire

200g feta cheese

4 tbsp Greek yoghurt

4 tsp mint sauce or large handful freshly chopped mint leaves

Mung beans roasted vegetables

How to prepare Roast Beetroot and Feta Salad

Melt some coconut oil in a baking tray then add the quartered beetroot, mushrooms, whole garlic cloves (they are super sweet when you bake them whole) and red onion. Cover with foil and bake at around 180° C for 30 minutes.

Cook the grains in a pan of water as per packet instructions then add to the vegetables along with the cherry tomatoes and bake for a further 10 minutes. Meanwhile steam the samphire.

For the yoghurt dressing, mix a tbsp of Greek natural yoghurt with a tsp of mint sauce or freshly chopped mint leaves.

Before serving, add the rocket and samphire to the grains and vegetables, heap onto a plate, scatter with avocado and feta cheese and dollop the mint yoghurt dressing on top!

Thanks for taking the time to read this and I hope you enjoy it!

If you enjoy salads, you might also like these:

Chicken and Bacon Caesar Salad

Bulgur Salad

Smoked salmon salad with refreshing chive dressing

Mackerel on Crushed Potatoes

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