healthy_eatingWhile beetroot and fetta appear regularly in our summer salads, the introduction of pomegranate adds a bit of a twist to your usual bowl of greens.
Keeping things interesting is an important part of sticking to a healthy diet or weight loss plan.
Eating the exact same foods again and again can make you feel uninspired and a little on the bored side, meaning you’re less likely to stick with your diet and more likely to want to throw caution to the wind, just to get some colour on your plate!
Spicing up your usual salad with a whole bunch of colourful ingredients is a great way to keep things interesting, as well as bumping up the nutrient count. The more colour and texture you can add to your plate, the more diverse the range of fruits and veggies your ingesting tends to be.
Research has alos discovered that brightly coloured fruits and veggies, especially those with purple or red hues, tend to have higher levels of antioxidants, making them excellent infection fighters and a valuable addition to any healthy eating plan.
This salad combines super food pomegranate with nutrient rich beetroot for a huge helping of antioxidants, while crumbly fetta and crunchy flaked almond add taste, texture and valuable protein.

  • 4 x raw beetroot, scrubbed, trimmed and chopped into quarters
  • 100g rocket leaves, washed
  • 2 tbsp pomegranate seeds
  • 50g reduced fat fetta cheese, crumbled
  • 1/4 cup flaked almonds
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp maple syrup
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp dijon mustard

Preheat oven to 170C.
Line a baking tray with foil and place beetroot quarters on tray.
Drizzle quarters with 1.5 tbsp of the olive oil and place in the oven to roast for 45 minutes.
While beetroot is roasting, heat a small frypan over medium heat.
Gently toast almonds for approx. 5 minutes, tossing around the pan constantly. Once golden in colour, set aside to cool.
When beetroot is done, remove from the oven and allow to cool slightly before removing the skin (when cooked through, skin should come away easily. You can use gloves to prevent hands from staining).
Place rocket leaves, beetroot quarters, toasted almonds, pomegranate and fetta in a large salad bowl.
In a small jar or cup, whisk together balsamic vinegar, maple syrup, the remaining olive oil and dijon mustard.
Drizzle dressing over the salad and serve immediately.
Makes 4 servings – Cal per serving – 382
If you are ready to lose weight then the Lose Baby Weight plans offer a healthy and safe exercise and diet routine.
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