Name: Spinach, beetroot and fetta salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 2 bunches baby beetroots, ends trimmed; 500ml vegetable stock; 500ml water; 150g baby spinach leaves; 60g walnut; 100g fetta, crumbled; 36.40 gm extra virgin olive oil; 20.00 ml red wine vinegar; 2 tsp finely chopped dill

Spinach, beetroot and fetta salad

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Vibrant spinach and earthy beet salad for a colorful and comforting meal.

Ingredients:

2 bunches baby beetroots, ends trimmed
500ml vegetable stock
500ml water
150g baby spinach leaves
60g walnut
100g fetta, crumbled
36.40 gm extra virgin olive oil
20.00 ml red wine vinegar
2 tsp finely chopped dill

Instructions:

In a large saucepan, combine the beetroot and vegetable stock. Add more cold water if needed to cover the beetroot. Bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 20-25 minutes until the beetroot are tender. Drain and allow to cool completely before using.
Protect your hands with gloves while peeling each beetroot before placing them in a bowl.
Spread a bed of fresh spinach leaves on a large serving platter. Sprinkle vibrant beetroot, crunchy walnuts, and creamy feta cheese over the spinach.
In a screw-top jar, shake together oil, vinegar, and dill until thoroughly mixed. Season with salt and pepper to taste. Drizzle the dressing over the salad and serve right away.

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