Beetroot wedges and tomato halves

Add colour to the table with this trio of tasty salads.

Beetroot wedges and tomato halves


Serves 6

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]
Energy 362kj
Protein 2.3g
Total fat 3.3g
- saturated fat 0.5g
Carbohydrates 9.9g
- sugars 9.2g
Fibre 4.5g
Sodium 119mg

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