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Baby Beetroot, Feta, Spinach and Walnut Salad

Baby Beetroot, Feta, Spinach and Walnut Salad

Baby Beetroot, Feta, Spinach and Walnut Salad

Ingredients

500 g Fresh baby beetroot or 1 x 820g can of baby beetroot
100 g Baby spinach leaves
100 g WalnutsToasted or Caramelised
100 g Feta cheese
If Using Fresh beetroot
2 tbsp Olive oil
Freshly ground pepper and salt
Honey Mustard dressing
2 tsp Honey
1 tsp Dijon mustard
1 tsp Wholegrain mustard
½ cup Neutral oil such as salad or canola
1 LemonJuiced
Salt and freshly ground pepper

Directions

Preparing the fresh beetroot

Preheat the oven to 200 degrees celsius

Wash the beetroot, remove leaves and stems leaving approximately 1cm of stem on the beets.
dry beets with a paper towel to remove excess water

Place beetroot onto foil. Rub with olive oil and liberally sprinkle with salt and pepper. Wrap in foil and place in preheated oven

Cook for 45-60 minutes, until beets can be easily be pierced with a sharp knife.
remove from oven, open foil and leave for 5-10 minutes

Using paper towels, while beets are still warm rub skin from beets and remove stems and tails

Leave to cool before using in your salad

Honey Mustard Dressing

Place all dressing ingredients in a small bowl and whisk together. Season to taste

Beetroot, Feta, Spinach and walnut Salad

Place all salad ingredients together and gently toss. Pour over dressing and serve

Cucumber and Fejoa Salad with Caramelised Walnuts

Cucumber and Fejoa Salad with Caramelised Walnuts

Cucumber and Fejoa Salad with Caramelised Walnuts

Ingredients

Cucumber and Fejoa salad
1 Telegraph cucumber
3 Fejoas – FreshPeeled and sliced into 1cm rounds
3 Spring onions Sliced
1 Handful fresh mint Chopped
1 Hanfdful fresh basil Chopped
1 Handful of fresh baby beetroot leaves Baby spinach leaves can be substituted
Caramelised Walnuts
1 cup Walnuts
3 tbsp Honey
1 tbsp Butter
Lemon Dressing
1 LemonZest and Juice
¼ cup Extra Virgin Olive Oil
1 pinch Salt to taste

Directions

Caramelised Walnuts

Place a sheet of baking paper on a tray and set aside.

Melt the butter and honey in a non-stick pan over medium heat.

Add in the walnuts and cook, stirring often for approximately 5 minutes until the walnuts are coated and toasted

pour walnuts onto the baking paper, separating the walnuts quickly to avoid them sticking together. leave them for approximately 5 minutes for the caramel to harden

Cucumber and Fejoa Salad

Using a vegetable peeler, shave the cucumber into a bowl lengthways into long ribbons, try not to get too many seeds.

Add the fejoas, herbs, spring onions and baby beetroot leaves in with the cucumber. Gently toss to combine.

Lemon Dressing

Whisk the lemon juice, zest and olive oil in a small bowl. Season with salt.

Pour 3/4 of the dressing over the salad and gently toss to combine. Add the caramelised walnuts and serve