This easy beetroot salad uses savoury granola to add gluten-free crunch - plus, its low-cal!
- Preheat oven to 190°C/170°C fan forced. Place beetroot on a large piece of foil. Drizzle with water and 1 tsp oil. Fold foil to enclose beetroot. Place on a baking tray. Roast for 30-35 minutes or until tender. Set aside to cool slightly. Peel beetroot. Transfer to a bowl.
- Meanwhile, for granola, line a baking tray with baking paper. Place 1 tbs egg white in a bowl. Whisk until frothy. Add walnuts, quinoa, seed mix and fennel seeds. Season well. Stir to coat. Spread over prepared tray. Bake, stirring halfway, for 10-12 minutes or until golden. Cool. Break into pieces.
- Segment oranges over a bowl to catch the juice. Whisk 1 1⁄2 tbs orange juice, vinegar, mustard, honey and remaining oil in a bowl. Season. Spoon 2 tsp dressing over the beetroot and season.
- Place salad leaves, onion and orange segments in a bowl. Drizzle with 1 tbs dressing. Toss to coat. Divide among plates. Top with beetroot and cheese. Drizzle with remaining dressing. Sprinkle with granola.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set