Name: Beetroot salad with cumin and orange dressing
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 1
Cuisine: holiday
Ingredients: 400g pkt baby beetroot; 2 x 120g pkts Baby Spinach & Rocket; 1 red onion, thinly sliced; 60g pecan; 36.40 gm olive oil; 42.00 gm orange juice; 20.00 ml white wine vinegar; 2 tsp cumin seeds, toasted, lightly crushed; 5.90 gm wholegrain mustard; 100g marinated fetta, crumbled

Beetroot salad with cumin and orange dressing

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Prep Time:
40 minutes

Cook Time:
30 minutes

Total Time:
70 minutes

Sweet and tangy spiced orange dressing elevates this vibrant beet salad.

Ingredients:

400g pkt baby beetroot
2 x 120g pkts Baby Spinach & Rocket
1 red onion, thinly sliced
60g pecan
36.40 gm olive oil
42.00 gm orange juice
20.00 ml white wine vinegar
2 tsp cumin seeds, toasted, lightly crushed
5.90 gm wholegrain mustard
100g marinated fetta, crumbled

Instructions:

Preheat a covered barbecue on medium heat or oven to 180C. Individually wrap each beetroot in foil and place in a small roasting dish. Roast in the barbecue using indirect heat or in the oven for 30 minutes, or until tender. Allow to cool for 15 minutes before proceeding.
Protect your hands with gloves to prevent staining, then peel and cut into wedges.
Mix together the spinach, rocket, onion, pecans, and beetroot in a serving bowl.
Combine oil, orange juice, vinegar, cumin, and mustard in a screw-top jar. Shake well, season with salt and pepper. Drizzle over the salad, toss to coat, and sprinkle with feta.

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