Beetroot Bistro Salad
found in Mains - Vegetarian
 | 2 Syns |  | Vegetarian |  | Nut Free |  | Gluten Free |
Prep: 25 minutes
Cook: 20 minutes
Difficulty:
Moderate
The contrasting flavours and textures of beetroot, broad beans and red onion make this a decadent dinner party salad.
Ingredients
- 250g broad beans (frozen)
- 1 red onion, peeled, halved and thinly sliced
- 2 garlic cloves, peeled and sliced
- 10 sprays calorie controlled cooking spray
- 1 tbsp thyme
- 700g beetroot, cooked, peeled and cut into thin matchsticks
- 140g mixed salad leaves
- 75g feta cheese, cut into small bite-sized cubes
- 150ml fat free vinaigrette
- 1⁄2 tsp clear honey
- 1 tsp wholegrain mustard
Directions
1
Cook the broad beans according to the packet instructions, then drain and refresh in cold water. Peel the skins off the beans with your fingers - this is a fiddly job, but worth the effort.
2
Spray a large frying pan with low calorie cooking spray, add the onion and garlic and stir-fry for 1-2 minutes over a medium heat until a pale golden colour.
3
Stir in the chopped thyme, then add the beetroot and stir-fry gently for 3-4 minutes, so the flavours mingle. Remove from the heat and leave to cool.
4
Transfer the beetroot mixture to a wide salad bowl and add the salad leaves. Mix the vinaigrette, honey and mustard together and season well. Pour over the beetroot mixture and toss gently to mix through.
5
Just before serving, toss in the broad beans and feta cubes.
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