Spinach, Roasted Beetroot and Feta Salad

Serves: 2

Preparation time: 15 minutes

Vegetarian: Yes

Ingredients:

• 4 cups baby spinach
• 4 small fresh beetroots, quartered
• 40g reduced-fat Feta cheese, crumbled

Dressing:

• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 2 tsp Dijon mustard
• Pepper (optional)

Method:

1. Preheat oven to 180 degrees Celsius. Roast the beetroots in the oven for 25-30 minutes, or until just tender.
2. Place baby spinach, feta cheese and roasted beetroots in a bowl.
3. Combine lemon juice, white wine vinegar, Dijon mustard and pepper in a jar with lid and shake to combine. Pour over salad and enjoy immediately.

Dietitian tip: Add beetroot stems to the baking tray for the last 10 minutes and toss these through the salad along with the fresh beetroot leaves.

Grocery Serves Per Serve: 3 vegetable serves, 1/2 dairy serve, free foods

If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your personal menu plan.

Jenny Craig Team

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Since the initial opening in 1983, Jenny Craig Australia and New Zealand has expanded to more than 90 centres across the two countries. Each component of Jenny Craig’s program has also progressed over the past 35 years to fuel the company’s growth and ensure it remains one of Australia and New Zealand’s leading weight management companies.