Beetroot and roasted shimeji mushroom salad (127 calories per serve)


In hindsight, I would’ve roasted the beetroots too instead of using the canned ones but maybe for next time. It was very simple and easy to make though.

Serves 4

Prep time 10 mins
Cook time 15 mins

Ingredients
400g can of beetroot, diced
100g shimeji mushrooms
1 clove of garlic, crushed
2 tbsp olive oil
200g salad mix
25g feta cheese
1 tbsp Dijon mustard
salt and pepper to taste

Preheat the oven to 180C. 

Arrange the mushrooms on a roasting tray and drizzle with olive oil and garlic. Season with salt and pepper.

Roast the mushrooms for about 15 minutes and set aside.

Toss in the beetroot, salad mix, dijon mustard, cooked mushrooms and the garlic-infused olive oil from the mushrooms.

Sprinkle some crushed feta cheese and serve.

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