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
- 167g broad beans (frozen)
- 3⁄4 red onion, peeled, halved and thinly sliced
- 11⁄2 garlic cloves, peeled and sliced
- 7 sprays calorie controlled cooking spray
- 3⁄4 tbsp thyme
- 467g beetroot, cooked, peeled and cut into thin matchsticks
- 94g mixed salad leaves
- 50g feta cheese, cut into small bite-sized cubes
- 100ml fat free vinaigrette
- 1⁄2 tsp clear honey
- 3⁄4 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.