Beetroot wedges and tomato halves
Add colour to the table with this trio of tasty salads.
2-4 beetroot, cooked, peeled and sliced into wedges
12 small tomatoes, halved
2 Tbsp vinaigrette
3-4 oregano sprigs
Place beetroot and tomatoes in a bowl and drizzle with vinaigrette.
Garnish with oregano sprigs and serve.
Left: Steamed broccoli florets and halved Brussels sprouts [see our recipe]
Top: Lettuce, pumpkin and diced bacon [see our recipe]
Bottom: Beetroot wedges and tomato halves
Nutrition Information Panel
|Per Serving [6 Serves]|
|- saturated fat||0.5g|