This dish could be eaten raw or cooked but I decided to try it cooked as I wanted the noodles to be a bit more tender. So I am passing this off as a warm salad! I made the beetroot noodles with my spiralizer but you could try this with grated beetroot too. Omit the Feta cheese to keep the dish Vegan.
INGREDIENTS
2 beetroot, peeled and spiralized
2 tomatoes, cut into chunks
10-12 black pitted olives
2 cloves garlic, peeled and chopped
75g feta cheese, cut into small chunks or crumbled (omit for a Vegan dish)
1 tblspn olive oil
1 tspn oregano (fresh or dried)
1 tblspn red wine vinegar
1/4 tspn salt
1/4 tspn black pepper
METHOD
- Pre-heat the oven to 200C/400F degrees.
- In a bowl, combine all ingredients and then place in a baking dish.
- Cover the dish with foil and bake for 20 minutes.
- Eat and enjoy!
Serves 4 (or 2 very large portions)
Nutrition per serving: 114 Calories, 9g Fat; 4g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carb
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Filed under: Gluten Free, Low Carb, Paleo, Salads, Vegan, Vegetarian Tagged: beetroot, beetroot noodles, Gluten Free, Low Carb, salad, spiralizer, vegan, Vegetarian, warm salad
