Roast beef and beetroot salad

Name: Roast beef and beetroot salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 150 g Deli-sliced roast beef; 80 g Burghul, dry; 1 large Orange(s); 0.25 small Red onion thinly sliced; 2 tsp Capers, rinsed, drained; 1 tbs Vinegar (red wine); 30 g Rocket; 100 g Beetroot, canned in brine, drained coarsely chopped; 40 g Reduced fat feta cheese crumbled

Points®

Total Time

15 min

Prep

15 min

Cook

0 min

Serves

Difficulty

Easy

Jazz up any salad by being imaginative with the ingredients.Lean beef strips, coriander, sweet chilli sauce, lime dressing, cashew nuts, olives and artichokes.

Ingredients

Deli-sliced roast beef

150 g

Burghul, dry

80 g

Orange(s)

1 large

Red onion

¼ small, thinly sliced

Capers, rinsed, drained

2 tsp

Vinegar

1 tbs, (red wine)

Rocket

30 g

Beetroot, canned in brine, drained

100 g, coarsely chopped

Reduced fat feta cheese

40 g, crumbled

Instructions

Place burghul in a heatproof bowl and pour over 2 3 cup boiling water. Cover with foil and stand for 12 minutes or until water is absorbed.
Meanwhile, peel orange, removing all the white pith and cut into 1cm slices. Cut each slice into 8 pieces.
Combine burghul, orange, onion, capers, vinegar, rocket and beef in a large bowl. Arrange salad on serving plates, top with beetroot and feta. Season to taste with freshly ground black pepper.

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Roast beef and beetroot salad

Ingredients

Instructions

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