Beetroot and feta salad
HealthAgenda
Recipes
Beetroot and feta salad
Quick and easy, this salad has contrasting flavours and makes a delicious lunch dish on its own or with extra protein added – try hard-boiled eggs or grilled meat.
Preparation time: 5 minutes
Serves: 2
Ingredients
- 50g mixed lettuce, washed and dried
- 1 450g can baby beets, drained
- ½ cup canned cannellini beans, drained
- ¼ cucumber, sliced
- 2 spring onions, sliced
- 30g Greek feta
- 1 tbs extra virgin olive oil
- 1 tbs balsamic (or red wine) vinegar
Method
- Place the lettuce leaves on the base of a large plate.
- Layer the beetroot, beans, cucumber, spring onions and feta on top.
- Dress with olive oil and vinegar.
- Season with salt and pepper.
Recipe courtesy of weightloss.com.au.
IMPORTANT INFORMATION
This communication contains information which is copyright to The Hospitals Contribution Fund of Australia Limited (HCF). It should not be copied, disclosed or distributed without the authority of HCF. Except as required by law, HCF does not represent, warrant and/or guarantee that this communication is free from errors, virus, interception or interference. All reasonable efforts have been taken to ensure the accuracy of material contained on this website. It’s not intended that this website be comprehensive or render advice. HCF members should rely on authoritative advice they seek from qualified practitioners in the health and medical fields as the information provided on this website is general information only and may not be suitable to individual circumstances or health needs. Please check with your health professional before making any dietary, medical or other health decisions as a result of reading this website.