This vibrant light meal, made from crunchy beetroot, carrot and apple, coated in a sweet, citrus dressing, is just the dish to serve over the Bank Holiday weekend. Serve it as a light lunch dish, an accompaniment to a grill, or pack in a box and take on your travels come rain or shine. The feta and pine nuts add protein and the Splenda sweetness balances the earthiness of the beetroot. Add some carbs by serving with whole grain crispbread, or strips of warm wholemeal pitta bread, if you wish. No need to add salt – there’s enough salty flavour in the cheese.
2 raw beetroot/beets, peeled and grated
2 firm red apples, grated
2 carrots, peeled and grated
125g light or reduced fat feta cheese, diced into small chunks
1 tbsp Splenda granulated sweetener
¼- ½ tsp French mustard, as desired
ground black pepper, to taste
1 ½ fresh limes, juice only
mixed salad leaves
4 spring onions/scallions, finely sliced, green stems only
2 tbsp pine nuts, toasted
½ fresh lime, cut into wedges
- Mix together the beetroot, apple and carrots until well combined.
- Make the dressing by putting all the ingredients into a screw-topped jar, shake well.
- Coat the beetroot salad in the dressing and adjust the seasoning if necessary. Lightly toss in about ¾ of the feta cheese, reserving the rest for serving.
- Lay the beetroot salad on a bed of mixed leaves, topped with the remaining feta cheese, spring onions and toasted pine nuts, with lime wedges on the side.
WLS PORTION: 1/2-1
CALORIES PER PORTION: 202
Image courtesy of Splenda