Baked beetroot salad with cannellini beans feta and mint

Baked beetroot salad with cannellini beans, feta and mint

Baked beetroot salad with cannellini beans, feta and mint

By womensweeklyfood.com.au
1 hour

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Details
  • Servings:   1
  • Calories:   434
  • Protein:   24g
  •  
  • Fiber:   16g
  • Sugar:   17g
  • Carb Total:   42g
  •  
  • Trans Fat:   1g
  • Saturated:   8g
  • Fat Total:   18g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   salad
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Cuisine
  • mediterranean
  • greek
Comments
Ingredients
  • 1/4 cup (50g) dried cannellini beans
  • 1 beetroot (175g), diced into 3cm pieces
  • cooking-oil spray
  • 50 gram goat feta cheese, crumbled
  • 50 gram mesclun
  • 1/4 cup loosely packed fresh mint leaves
  • 2 tablespoon fresh apple juice
  • 2 teaspoon american mustard
Instructions

Baked beetroot salad with cannellini beans, feta and mint serves 1 original recipe by womensweeklyfood.com.au.

View original preparation instructions

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