healthy_eatingAfter the Christmas feast, it’s nice to enjoy a cleansing healthy eating salad like this one.
This salad takes no time to throw together once the beets are roasted. It works well on its own or as a side to some grilled fish or lean steak.
The pomegranate seeds add a pop of flavour, but can be substituted with red grapes if preferred.
If you haven’t roasted beetroots before, it is a really simple process with no oil required. Great news if you are trying to lose pregnancy weight.


  • 3 large whole beetroots, unpeeled, ends trimmed
  • 2 cups rocket lettuce
  • 1 orange, peeled and cut into segments
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • ¼ cup fresh mint leaves
  • 100g low fat feta, crumbled
  • Salt and pepper, to taste
  • 2 tbsp pomegranate seeds, or 10 halved red grapes, to serve


  • Heat the oven to 180C.
  • Wrap each beetroot tightly in foil and place on a roasting tray.
  • Cook for around 60 minutes, or until they feel tender when pierced with a skewer.
  • Remove foil and set aside to cool down.
  • In a large bowl, combine the rocket, orange segments, mint and feta.
  • Peel away the skin from the beetroot with your fingers, and then cut the beetroot into wedges.
  • Add the beetroot, season to taste and then dress with the olive oil, and the balsamic vinegar.
  • Scatter over the pomegranate seeds before serving.

Serves: 4. Calories per serve: 145.
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