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
Preparing the fresh beetroot
1
Preheat the oven to 200 degrees celsius
2
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
3
Place beetroot onto foil. Rub with olive oil and liberally sprinkle with salt and pepper. Wrap in foil and place in preheated oven
4
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
5
Using paper towels, while beets are still warm rub skin from beets and remove stems and tails
6
Leave to cool before using in your salad
Honey Mustard Dressing
7
Place all dressing ingredients in a small bowl and whisk together. Season to taste
Beetroot, Feta, Spinach and walnut Salad
8
Place all salad ingredients together and gently toss. Pour over dressing and serve
CategorySalads, Vegetarian
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
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