As you must all aware of by now as part of my regime since last August is to eat healthier so I am always on the look out for tasty offerings and at the weekend came across a nice light salad which utilizes the well publicized nutritional goodness found in Beetroots, Walnuts and Oranges and can either be served as a side salad or as a main meal when served with warm crusty wholegrain bread.
And you have to agree it looks great (thanks to Mrs M), especially at this time of year….enjoy.

Beetroot Salad

Beetroot Salad
Serves 4 as a starter or 2 as a main meal
250g Cooked beetroot
75g Watercress or 75g rocket, or a combination of both
50g Shelled walnuts
100g Feta cheese
2-3 Large oranges
1 tsp Caraway seed, crushed with a pestle and mortar
22 tbspns Extra virgin olive oil
1 tbspn Balsamic vinegar
Pinch of salt and freshly ground pepper
Crusty wholegrain bread, optional

1, Peel the oranges and slice into discs
2, Preheat the oven to 150c/gas mark 5. Toast the walnuts for 5 mins
3, Make the dressing by whisking together the caraway seeds, olive oil, balsamic vinegar, salt and pepper in a small bowl
4, Arrange the watercress/rocket, orange and beetroot slices on a plate and scatter over the feta cheese. Spoon the dressing over the salad and finally sprinkle the toasted walnuts over the salad.

Energy 228kcal
Protein 7g
Carbohydrate 19g
Fat 15g
Sugars 15g
Saturates 5g
Salt 0.8g
Fibre 4g