adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baby beet, lamb and spinach salad
Baby beet, lamb and spinach salad
0 Likes
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Delicious salad, perfect for starters or a healthy lunch option.
Ingredients:
  • 500g lamb backstraps
  • 75.08 gm olive oil
  • 100g baby spinach leaves
  • 75g feta, crumbled
  • 425g can baby beets, drained, halved
  • 37.95 gm walnuts, toasted
  • 20.00 ml red wine vinegar
Instructions:
  • Heat up the barbecue plate or chargrill until it's nice and hot. Brush the lamb with a tablespoon of oil, then season with salt and pepper. Grill the lamb for about 5 minutes on each side for a medium cook or until it reaches your desired doneness. Transfer the lamb to a plate, cover with foil, and let it rest for 5 minutes before serving.
  • In a large bowl, mix together fresh spinach, tangy feta cheese, sweet beets, and crunchy walnuts. Slice the tender lamb thinly, add it to the salad, and gently toss everything together.
  • In a jug, mix together vinegar and the rest of the oil. Season with salt and pepper, then drizzle the dressing over the salad before serving.

Similar Recipes