roasted beet

noodle salad

Serves: 2




Salad Ingredients:

100g chip cut beets (large handful)

2 tsp olive oil

½ tsp minced garlic

1 pinch salt

1 pinch pepper

¼ cup feta

¼ cup sliced radish

½ cup sliced red onion

¼ cup pomegranate seeds (fresh)

2 cups baby arugula



2 tbsp olive oil

2 tbsp balsamic

2 tbsp pomegranate juice

¼ tsp Dijon mustard

1 tsp honey

1 pinch salt

1 pinch pepper

Place all ingredients in bowl and whisk until combined.




1. Pre-heat oven to 375 F


2. Place chip cut beets in bowl and season with garlic, salt and pepper


3. Place seasoned beets on sheet pan lined with parchment paper and roast for 10 mins


4. Remove beets from oven and cool to room temperature


5. Place beets, arugula, radish, red onion, pomegranate seeds and ½ of the feta in a large bowl. Add vinaigrette and toss.

Plate, top with remaining feta and serve.