Spinach, Roasted Beetroot and Feta Salad

By   Eucalyptus VC


Serves: 2

Preparation time: 15 minutes

Vegetarian: Yes


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


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


  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.

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