Name: Roasted beetroot, lamb & spinach salad
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 1
Ingredients: 4 beetroot, leaves removed, ends trimmed; 60ml (1/4 cup) olive oil; 2 (about 220g each) lamb eye of loin (backstraps); 300g green beans, topped; 80g (1/2 cup) frozen peas; 1 x 150g pkt baby spinach leaves; 42.00 gm fresh lemon juice; 5.90 gm Djion mustard

Roasted beetroot, lamb & spinach salad

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Prep Time:
10 minutes

Cook Time:
60 minutes

Total Time:
70 minutes

Ingredients:

4 beetroot, leaves removed, ends trimmed
60ml (1/4 cup) olive oil
2 (about 220g each) lamb eye of loin (backstraps)
300g green beans, topped
80g (1/2 cup) frozen peas
1 x 150g pkt baby spinach leaves
42.00 gm fresh lemon juice
5.90 gm Djion mustard

Instructions:

Preheat your oven to 200°C. Individually wrap each beetroot in foil and arrange them in a roasting pan. Roast in the oven for about 1 hour until tender. Let them cool for 10 minutes. Then, using gloves, peel and slice the beetroot into chunky wedges.
Heat up a tablespoon of oil in a pan over medium-high heat. Cook the lamb for 4-5 minutes on each side for medium doneness or to your preference. Let it rest for 5 minutes before slicing.
Boil the beans and peas in a saucepan for 3 minutes until vibrant green and crisp-tender. Drain and cool under cold running water.
In a jug, combine lemon juice, mustard, and remaining oil. Season with salt and pepper. Arrange beetroot, lamb, beans, peas, and spinach on serving plates. Drizzle dressing over them and serve.

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