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Baby Beetroot, Feta, Spinach and Walnut Salad

Yields1 ServingPrep 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

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