Recipe: Beetroot salad

Posted by Paola

P5090010-beet-3-wpThis very simple salad is one of my favourites and can be made in a few minutes. It is a bowl of wonderful contrasts in flavour. Serve with toast for a contrast of textures too.

 

Makes two main 286g portions or four side portions.

Per 286g portion:

  • 242 calories
  • 16g protein
  • 18g carbohydrates
  • 11g fat
  • 3g fibre

Ingredients
280g cooked beetroot
100g light mozzarella
30g capers (optional)
80g fat-free yoghurt
juice from one lemon
1 tablespoon (15ml) extra virgin olive oil

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1. Cube the beetroot and mozzarella into a bowl. Add the capers, lemon juice, olive oil and yoghurt. Season with pepper. Only add salt if you’re not using capers.

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2. Stir and it’s ready to eat!

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2 servings calories protein carbs fat fibre
capers 4 0.4 0.4 0.1 0.0
lemon juice 12 0.2 4.1 0.0 0.2
fat-free yoghurt 46 4.7 6.7 0.1 0.0
extra virgin olive oil 123 0.0 0.0 13.7 0.0
beetroot 134 6.4 24.6 0.0 5.6
light mozzarella 163 20.0 0.4 9.0 0.0
Total 483 32 36 23 6
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