Beet and feta salad with Marmite™ dressing

Prep

10 min

Cook

30 min

Serves

4

Skill

Vegetarian

Beet and feta salad with Marmite™ dressing

Prep

10 min

Cook

30 min

Serves

4

Skill

Crazy Fruit Sides Salads Entertaining Marmite Low in Sodium

Ingredients

4 large beetroot, peeled
2 tbs olive oil
2 handfuls baby spinach leaves, washed
8 mandarins, peeled
100g feta cheese
handful basil leaves

Marmite™ dressing:

1/4 cup olive oil
1/3 cup balsamic vinegar
1 tsp Marmite™
1 tsp mustard
2 tbs lemon juice

Nutrition per serving

Weight, measurement and temperature conversions

8 g

protein

5 g

saturated fat

26 g

sugars

535 mg

sodium

Method

Preheat oven to 180°C. Cut beetroot into bite sized pieces. Lay on a baking tray and drizzle with olive oil. Bake in oven for 30 minutes until tender. Allow to cool.
Arrange the spinach leaves on four serving plates. Top with pieces of beetroot, mandarin segments and crumble over the feta cheese.
To make the dressing, mix all the ingredients together in a glass jar, give it a good shake. Drizzle Marmite™ dressing over the salad and garnish with basil leaves.

4 large beetroot, peeled
2 tbs olive oil
2 handfuls baby spinach leaves, washed
8 mandarins, peeled
100g feta cheese
handful basil leaves

Marmite™ dressing:

1/4 cup olive oil
1/3 cup balsamic vinegar
1 tsp Marmite™
1 tsp mustard
2 tbs lemon juice

Nutrition per serving

Weight, measurement and temperature conversions

8 g

protein

5 g

saturated fat

26 g

sugars

535 mg

sodium