Ingredients:
1. 3 small beetroot
2. 2 tablespoons olive oil
3. 500g sweet potato (kumara), peeled & diced
4. 200g rocket
5. ½ cup coarsely chopped macadamia nuts
6. 100g reduced fat feta cheese, crumbled
Dressing:
1. 1 1/2 tablespoons macadamia nut oil
2. 1 1/2 tablespoons light olive oil
3. 2 tablespoons lemon juice
Method:
1. Remove stem and leaves from beetroot and quarter unpeeled beetroots.
2. Toss beetroot in half the oil and place on a lined baking tray and bake in a
moderately hot oven, 190°C, for 15 minutes.
3. Toss sweet potato in remaining oil, place on baking tray with beetroot and continue
to bake for a further 30 minutes or until vegetables are tender.
4. When beetroot is cool enough to handle, peel.
5. Toss rocket, beetroot, sweet potato, macadamia nuts and feta together in a large
bowl.
6. Combine dressing ingredients and gently fold through salad.
Per serve: 980 Kilojoules (235 Calories).
Protein: 7g.
Fat: 16g.
Carbohydrate: 16g.
Total sugars: 9g.
Sodium: 180mg.
Potassium: 450mg.
Calcium: 110mg.
Iron: 1.37mg.
Fibre: 3.5g.
Tips: Double the amount of olive oil in the dressing if macadamia nut oil is not available. Peeling the beetroot after roasting, rather than before, ensures the flavour and vibrant colour are retained.
1. 3 small beetroot
2. 2 tablespoons olive oil
3. 500g sweet potato (kumara), peeled & diced
4. 200g rocket
5. ½ cup coarsely chopped macadamia nuts
6. 100g reduced fat feta cheese, crumbled
Dressing:
1. 1 1/2 tablespoons macadamia nut oil
2. 1 1/2 tablespoons light olive oil
3. 2 tablespoons lemon juice
Method:
1. Remove stem and leaves from beetroot and quarter unpeeled beetroots.
2. Toss beetroot in half the oil and place on a lined baking tray and bake in a
moderately hot oven, 190°C, for 15 minutes.
3. Toss sweet potato in remaining oil, place on baking tray with beetroot and continue
to bake for a further 30 minutes or until vegetables are tender.
4. When beetroot is cool enough to handle, peel.
5. Toss rocket, beetroot, sweet potato, macadamia nuts and feta together in a large
bowl.
6. Combine dressing ingredients and gently fold through salad.
Per serve: 980 Kilojoules (235 Calories).
Protein: 7g.
Fat: 16g.
Carbohydrate: 16g.
Total sugars: 9g.
Sodium: 180mg.
Potassium: 450mg.
Calcium: 110mg.
Iron: 1.37mg.
Fibre: 3.5g.
Tips: Double the amount of olive oil in the dressing if macadamia nut oil is not available. Peeling the beetroot after roasting, rather than before, ensures the flavour and vibrant colour are retained.
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