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Asparagus, beetroot, spinach and walnut salad
Asparagus, beetroot, spinach and walnut salad
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Quick and vibrant lunch: Asparagus and spinach salad with walnut dressing.
Ingredients:
  • 30.00 ml balsamic vinegar
  • 4 bunches baby beetroot
  • 185mls (3/4 cup) olive oil
  • 125g (1 1/4 cups) walnuts
  • 4 bunches asparagus, trimmed
  • 240g baby spinach, washed, drained
  • 300g goat's cheese, cut into 5mm-thick slices
  • Salt & ground black pepper, to taste
Instructions:
  • Trim beetroot stalks, leaving 3cm attached to the bulbs. Wash 50g of beetroot leaves, drain, and set aside.
  • In a large saucepan, submerge the beetroot in cold water and bring to a boil over high heat. Reduce to medium-high heat and simmer for 15 minutes until tender. Drain and allow to cool.
  • In a medium saucepan, warm the olive oil over medium heat. Add the walnuts and cook on medium-low heat, stirring occasionally, until lightly browned, about 10 minutes. Remove the walnuts with a slotted spoon and place on paper towel to drain. Save the oil for the vinaigrette.
  • Bring a large saucepan of water to a boil, then cook the asparagus for 2 minutes until tender crisp. Drain and immediately cool with cold running water before draining well.
  • Peel and shred the beetroot leaves, then mix them with baby spinach in a bowl.
  • In a mixing bowl, combine balsamic vinegar with reserved oil, whisking gradually. Season with salt and pepper to create the walnut vinaigrette.
  • For serving, evenly place baby spinach and shredded beetroot on each plate. Top with beetroot, asparagus, and goat's cheese. Sprinkle with toasted walnuts and finish with a drizzle of walnut vinaigrette.
  • Serve with fragrant rosemary garlic pitta bread.

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