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Photo of Roast beef and beetroot salad by WW

Roast beef and beetroot salad

7
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
2
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

  1. 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.
  2. Meanwhile, peel orange, removing all the white pith and cut into 1cm slices. Cut each slice into 8 pieces.
  3. 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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