Beetroot and feta salad with tangy lime dressing

This vibrant light meal is made from crunchy beetroot, carrot and apple, coated in a sweet, citrus dressing. The feta and pine nuts add protein and the Splenda balances the earthiness of the beetroot. Add some carbs this feta and beetroot salad by serving with whole grain crispbread, or strips of warm wholemeal pitta bread. No need to add salt – there’s enough salty flavour in the cheese.

Serves 4
2 raw beetroots, peeled and grated
2 firm red apples, grated
2 carrots, peeled and grated
120g feta cheese, diced into small chunks
1 tbsp. Splenda® Granular
¼- ½ tsp French mustard, as desired
Cracked black pepper, to taste
1 ½ fresh limes, juice only
Mixed salad leaves
4 spring onions, finely sliced, green stems only
2 tbsp. pine nuts, toasted
½ fresh lime, cut into wedges

Method
1. Mix together the beetroot, apple and carrots till well combined.

2. Make the dressing by putting all the ingredients into a screw-topped jar, shake well.

3. 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.

4. 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.

Created by Azmina Govindji RD MBDA, Consultant Nutritionist & Registered Dietitian

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