This dish could be eaten raw or cooked but I decided to try it cooked as I wanted the noodles to be a bit more tender. So I am passing this off as a warm salad! I made the beetroot noodles with my spiralizer but you could try this with grated beetroot too. Omit the Feta cheese to keep the dish Vegan.
Warm Beetroot Noodle Salad with Tomatoes, Olives and Feta
2 beetroot, peeled and spiralized
2 tomatoes, cut into chunks
10-12 black pitted olives
2 cloves garlic, peeled and chopped
75g feta cheese, cut into small chunks or crumbled (omit for a Vegan dish)
1 tblspn olive oil
1 tspn oregano (fresh or dried)
1 tblspn red wine vinegar
1/4 tspn salt
1/4 tspn black pepper
- Pre-heat the oven to 200C/400F degrees.
- In a bowl, combine all ingredients and then place in a baking dish.
- Cover the dish with foil and bake for 20 minutes.
- Eat and enjoy!
Serves 4 (or 2 very large portions)
Nutrition per serving: 114 Calories, 9g Fat; 4g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carb
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