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Roasted beetroot & baby spinach salad with walnut dressing
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Try this delicious and simple winter salad with roasted beets.
Ingredients:
  • 6 (about 2 bunches) beetroot, ends trimmed
  • 60ml (1/4 cup) olive oil
  • 100g (1 cup) walnut halves
  • 60ml (1/4 cup) red wine vinegar
  • 150g pkt baby spinach leaves
  • 100g goat's cheese, crumbled
Instructions:
  • Preheat your oven to 200C. Arrange beetroot on a baking tray and bake for 1 hour until tender. Let them cool for 15 minutes, then peel and cut into wedges while wearing rubber gloves to prevent staining.
  • Heat the oil in a small frying pan over medium heat until shimmering. Add the walnuts and cook for 2-3 minutes, tossing occasionally, until lightly toasted. Remove from heat and let cool.
  • Pour the vinegar into the walnut mixture, then season generously with salt and pepper to enhance the flavors.
  • Arrange the baby spinach leaves and beetroot on serving plates. Top with goat's cheese and drizzle with walnut dressing. Serve promptly.

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