Roasted Beetroot & Celeriac Salad

If you love beetroot, cheese and pomegranate, this healthy salad is definitely for you – and it’s under 350 calories!

Healthy Diet

By Healthy Diet

Serves: 4
cals 341
Roasted Beetroot & Celeriac Salad

Ingredients

  • 1 red onion, cut into cubes or wedges
  • ½ celeriac, cut into cubes
  • 3 tbsp olive oil
  • 300g pack of cooked beetroot, drained and cut into wedges
  • 3 tbsp pomegranate molasses
  • 250g ready-cooked mixed colour quinoa
  • 50g hard goat cheese, crumbled
  • 30g pomegranate seeds
  • 2 tbsp chopped parsley or mint
  • salt and black pepper

Method

  1. Preheat the oven to 200C/400F/Gas 6. Put the red onion and celeriac in a large, shallow roasting tin and drizzle with a tablespoon of the olive oil. Season the vegetables with salt and pepper, then pop them in the oven to roast for 15 minutes.
  2. Add the beetroot and a tablespoon of the pomegranate molasses then roast for another 15 minutes.
  3. If using ready-cooked quinoa, warm it up according to the packet instructions and tip it into a bowl.
  4. Tip the roasted vegetables on top of the quinoa and scatter over the cheese, pomegranate seeds and parsley or mint. Add the rest of the pomegranate molasses and olive oil then season well.

Nutrition: per serving

cal

341

fat

15.8g

sat fat

3.4g

protein

8.4g

salt

0.73g

carbs

39.5g

sugar

17.6g

Recipe taken from:

Recipes taken from Davina's Sugar-free in a Hurry by Davina McCall, published by Orion Books as a paperback and eBook. Photography by Andrew Hayes- Watkins, Karl Gough

Recipes taken from Davina's Sugar-free in a Hurry by Davina McCall, published by Orion Books as a paperback and eBook. Photography by Andrew Hayes- Watkins, Karl Gough