A delicious healthy salad that’s easy to make
Prep | less than 5 mins
Cook | 20 mins
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 30 minute meal
INGREDIENTS
500g cooked beetroot, cut into wedges
2tbsp red wine vinegar
1tbsp, extra virgin olive oil
400g tin cannellini beans
Salt and freshly ground black pepper
Large handful of flat-leaf parsley, rough-chopped
100g vegan feta, crumbled
Handful of walnuts, rough chopped
METHOD
Preheat the oven to 200c. Add the beetroot to a roasting tin, drizzle with oil and cook for 15 mins. Add the red wine vinegar, toss to coat, and cook for a further 5 minutes. At the same time, cook the beans then drain and add to the roasting tin along with a drizzle of olive oil, the parsley and some seasoning. Toss to coat then portion into serving dishes and top with the feta and chopped walnuts. Serve warm. Absolutely delicious! Enjoy x
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