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Beetroot, Green Beans & Feta

Beetroot, Green Beans & Feta

 

This delicious combination of beetroot, green beans and feta can be enjoyed as a side dish, or a larger serve as a light meal. Not only is packed full of flavour and healthy fats but beetroot is a great source of inorganic nitrate which has been shown to help reduce blood pressure.

Beetroot, Green Bean & Feta Salad (210 downloads)

Ingredients (Serves 6)

  • 1 punnet (500g) ready-to-eat fresh whole beetroot
  • 200g green beans, ends removed, sliced in half.
  • 2 tbsp walnuts, crushed
  • 1 tbsp (20 ml) olive oil
  • 1 tbsp (20 ml) balsamic vinegar
  • 1 clove garlic, finely chopped
  • 50g Greek feta cheese (goat feta if possible)
  • Sea-salt to taste

Method:

  1. Bring a small saucepan of water to the boil. Add green beans and boil for 2 minutes. Drain and set aside to cool.
  2. Cut beetroot into wedges (roughly 8 wedges per beetroot, smaller ones can be cut into 4 or 6 wedges). Place into serving bowl.
  3. Add cooled beans and walnuts to the beetroot and toss gently.
  4. Add olive oil, balsamic vinegar, garlic and salt (optional). Toss again.
  5. Crumble feta over the top and serve.

Nutrition Info per serve:

  • Energy: 592kj (141cal)
  • Protein: 5.2g
  • Carbohydrate: 8.6g (8.2g sugars)
  • Fat: 7.9g (1.5 saturated fat)
  • Fibre: 4.5g
  • Sodium: 163mg

This recipe is proudly sponsored by Alpha Fresh Foods.

 

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