GREEK-STYLE BEET & POMEGRANATE SALAD

Weight Watchers Magazine (Australia) - - On The Barbecue -

Smart­points VALUE PER SERVE 2 SERVES 8 PREP 20 mins COOK­ING TIME 1 hour 30 mins

3 x 150g beet­roots, washed

1 small red onion, very thinly sliced into rings

1 tbs lemon juice

¼ cup (60ml) red wine vine­gar

1 tbs olive oil

1 tbs finely chopped fresh oregano, plus ex­tra leaves to serve 120g baby spinach leaves

2 green cap­sicums, chopped

1 large Le­banese cu­cum­ber,

halved length­ways, sliced 100g re­duced-fat feta, cut into small cubes

¼ cup (40g) pit­ted kala­mata

olives, halved length­ways Seeds from

½ pomegranate

1 Pre­heat oven to 190°C. Trim stems on beet­root to about 2cm. Wrap in foil and place on bak­ing tray. Bake for 1½ hours or un­til ten­der when pierced with tip of a knife. Un­wrap and cool. Slip skins from beet­root and cut each into 12 wedges. 2 Mean­while, us­ing hands, toss onion with lemon juice in a bowl. Set aside for onion to soften. Com­bine vine­gar, oil and oregano in a small screw-top jar. Sea­son with salt and pep­per. Seal tightly and shake to com­bine. 3 Ar­range spinach, cap­sicum and cu­cum­ber on a plat­ter. Add beet­root, feta and olives. Driz­zle with dress­ing and sprin­kle with pomegranate seeds and ex­tra oregano leaves.

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