Beetroot, feta & walnut salad

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beetroot-feta & walnut salad

Serves 4-6


For the salad:
500g cooked beetroot
200g feta or goat’s cheese, crumbled
200g walnuts
Handful of fresh parsley, chopped
2 spring onions, chopped


To serve:
French dressing


  1. Heat a dry pan over a medium heat and toast the walnuts for 6-8 minutes, shaking the pan often.
  2.  Slice the beetroots into wedges and place in a serving bowl. Scatter over the toasted walnuts, feta, parsley and spring onions.
  3. Pour the French dressing over the salad and toss lightly to combine.

Per serving: 549kcals, 52.3g fat (10.4g saturated), 14.8g carbs (9.1g sugars), 11.4g protein, 4.2g fibre, 0.507g sodium