Baby Beetroot, Feta, Spinach and Walnut Salad - Real Kiwis Real Food
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DifficultyBeginner

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Yields1 Serving
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 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

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
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

Baby Beetroot, Feta, Spinach and Walnut Salad