Description
Warm beetroot salad
Ingredients
- 300g beetroot, washed and leaves removed
- 1 pack spinach, washed, trimmed and leaves torn
- 2 cloves of garlic, finely chopped
- 50g walnuts, chopped
- 1.5 tablespoon red wine vinegar
- 70g feta cheese, crumbled
Instructions
Preheat oven to 180°C. Place the beetroot in a baking dish. Cover tightly with foil. Roast for 45 minutes or until skin peels away from beetroot when rubbed. Set aside until cool enough to handle. Wearing gloves, peel and slice each beetroot. Place in a large heatproof bowl. Cover to keep warm. Heat oil in a large frying pan over medium heat. Add garlic and walnuts. Cook, stirring occasionally, for 3 to 4 minutes or until walnuts are toasted. Add the spinach leaves to pan. Cook, stirring, for 1 to 2 minutes or until leaves are just wilted. Add contents of the pan and vinegar to beetroot. Season with salt and pepper. Toss to combine and top with feta. Serve.