Serves
2
Beetroot and orange salad
If you love beetroot then you’ll love this salad. The orange and pomegranate really work well. Feel free to add any protein youlike on top.
Ingredients
- 180g raw beetroot (2 x medium)
- 30g red onion, thinly sliced
- 2 tbsp apple cider vinegar
- 1 orange, peeled and chopped
- 60g spinach
- 50g pomegranate
- 15g pumpkin seeds
- 1 tbsp olive oil
- 1 tbsp fresh mint, chopped
Directions
- Cut the stalks off the beetroot and wrap each beetroot in tin foil.
- Bake in the oven for 45 minutes at 200°C. Leave to cool.
- Once cool, peel and chop the beetroot into wedges.
- Place the onion and cider vinegar into a bowl and toss well.
- Add in the orange, spinach, pomegranate, pumpkin seeds, and olive oil, and mix well.
- Add the beetroot in last and toss around.
- Serve onto 2 plates and season with salt and pepper.
- Sprinkle over the chopped mint.
- Kcal: 221
- Protein: 6g
- Fats: 10g
- Carbs: 22g
- Fibre: 5g
