Paleo/ Salads/ Vegetable Noodles

Warm Beetroot Noodle Salad with Tomatoes, Olives and Feta

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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.

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Warm Beetroot Noodle Salad with Tomatoes, Olives and Feta

  • Servings: 2-4
  • Time: 25mins
  • Difficulty: easy
  • Print

INGREDIENTS

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

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METHOD

  • 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)

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Nutrition per serving: 114 Calories, 9g Fat; 4g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carb

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