Beetroot, Grilled Peach, Feta & Baby Spinach Salad
Simple, healthy salad recipe and it looks good too. Gorgeous salads dont need to break the bank!
Equipment
- Measuring spoons
Ingredients
- 380 g Beetroot small to medium sized
- 280 g Peach ripe
- 50 g Baby Spinach
- 100 g Vegan Feta Cheese
- 1 tablespoon Olive Oil
- 1 tablespoon Apple Cider Vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 180ºC (fan assisted)
- Trim the beetroot, then wrap in foil and roast for about 30 minutes, or until tender when pierced with a knife.
- While the beetroot is roasting, halve the peaches, remove the stones and cut into wedges.
- Heat a griddle pan or barbecue, then grill the peach wedges for a few minutes on each side until lightly charred.
- Leave the cooked beetroot to cool slightly, then rub off the skins under cold running water.
- Cut the beetroot into bite-sized wedges.
- Add the olive oil, apple cider vinegar, salt and pepper to a small jar, seal and shake to combine.
- Place the beetroot and grilled peaches in a bowl, pour over the dressing and toss gently.
- Arrange the baby spinach on a serving plate.
- Spoon the dressed peaches and beetroot over spinach.
- Crumble the feta cheese over the top and serve.
Nutrition
Calories: 343kcal (17%)Carbohydrates: 35g (12%)Protein: 12g (24%)Fat: 19g (29%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 45mg (15%)Sodium: 757mg (33%)Potassium: 964mg (28%)Fiber: 8g (33%)Sugar: 25g (28%)Vitamin A: 3074IU (61%)Vitamin C: 22mg (27%)Calcium: 308mg (31%)Iron: 3mg (17%)
NOTES
The nutritional values are for guidelines only, generated by the Spoonacular API.
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