Name: Roasted beetroot & silver beet
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 1 bunch baby beetroot, ends trimmed, washed; 18.20 gm olive oil; 1 bunch silverbeet, washed, white stems removed, coarsely chopped; 1 garlic clove, crushed; 21.00 gm fresh lemon juice; 35g reduced-fat feta, crumbled

Roasted beetroot & silver beet

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Vibrant beetroot and feta make a perfect duo in this refreshing side salad.

Ingredients:

1 bunch baby beetroot, ends trimmed, washed
1 bunch silverbeet, washed, white stems removed, coarsely chopped
21.00 gm fresh lemon juice
35g reduced-fat feta, crumbled

Instructions:

Preheat your oven to 220°C. Individually wrap each beetroot bulb in foil, then place them on a baking tray. Bake for 25 minutes until tender. Unwrap the foil. Protect your hands with rubber gloves to prevent staining, peel the bulbs, and slice into wedges.
Heat oil in a large frying pan over medium-high heat. Quickly cook silver beet and garlic for 30 seconds until silver beet wilts. Remove from heat, then toss in lemon juice and beetroot. Season with salt and pepper to taste.
Transfer the silver beet mixture to a large serving bowl, generously top with feta, and enjoy alongside the Middle Eastern pastries.

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