This interesting slant on Greek salad will have all ages clamouring for seconds. Serve as a main course or as a side salad with grilled chicken kebabs.
2 large red beets
1 Tbsp (15 mL) extra-virgin olive oil
1/2 red onion, shaved into thin slices and separated into rings
1/2 unpeeled English cucumber, finely diced
1 yellow pepper, cored and finely diced
1/3 cup (80 mL) pitted and chopped green olives
1/4 cup (60 mL) crumbed goat feta
1 Tbsp (15 mL) chopped fresh mint leaves
2 Tbsp (30 mL) extra-virgin olive oil
1 tsp (5 mL) lemon zest
2 tsp (10 mL) freshly squeezed lemon juice
1 garlic clove, minced
2 tsp (10 mL) finely chopped fresh oregano
1/2 tsp (2 mL) Dijon mustard
Salt and freshly ground black pepper, to taste
Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
Trim and peel beets. Using spiralizer or hand-held julienne cutter, cut beets into thin noodle-sized strips. You should have about 3 cups (750 mL). Place beet noodles in bowl with 1 Tbsp (15 mL) olive oil and toss. Spread beets out on prepared baking sheet and roast for 5 to 10 minutes, or until they are soft but retain a little bite.
While beets are roasting, prepare dressing by combining ingredients in small bowl and whisking vigorously until emulsified. Add salt and pepper to taste.
When beets are tender-crisp, transfer to bowl and add red onion. Toss salad with dressing and arrange on serving platter. Scatter with diced cucumber, yellow pepper, olives, feta, and mint. Sprinkle with additional black pepper if you wish. Serve at room temperature.
Each serving contains: 175 calories; 3 g protein; 14 g total fat (3 g sat. fat, 0 g trans fat); 12 g total carbohydrates (5 g sugars, 3 g fibre); 235 mg sodium
source: "Veggie Noodles", alive #390, April 2015
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