Warm beetroot salad


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Warm beetroot salad


300 g
beetroot (washed and leaves removed)
1 pk
spinach (washed, trimmed and leaves torn)
2 clv
garlic (finely chopped)
50 g
walnuts (chopped)
1 1⁄2 T
red wine vinegar
70 g
feta cheese (crumbled)


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. Addthe 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.