Beet, Pear, and Feta Salad

 By Desiree Nielsen, R.D. Choices Markets Dietitian

From the Find YOUR Healthy Weight Booklet

Serves 2

2 small Bosc pears, cored and chopped, skin on.

2 medium red or gold beets, peeled and chopped

½ 540 ml can of chick peas, drained and rinsed (or 1 cup cooked chick peas)

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½ cup light feta cheese, crumbled

¼ cup extra virgin olive oil

Juice of 1 lemon (about ¼ cup)

Leaves from one spring of fresh thyme

Salt and pepper to taste
1. Place chopped pears, beets, chick peas and crumbled feta in a salad bowl.

2. Combine olive oil, lemon juice, thyme leaves and salt and pepper in a small resealable cup or jar. Shake to combine and pour over salad. Toss to coat.

Tip: Cutting the vegetables in a julienne style or using a spiral mandolin makes an impressive presentation for guests. Reserve beets when you toss the salad and place them on the plate last to avoid their colour bleeding through the salad.
Calories 560 Protein 15.8g Fat 31g Carbohydrate 54g Fibre 13g Sodium 520 mg

Special Diets Vegetarian, Gluten Free, Wheat Free