Beetroot Walnut and Feta Salad
From sprout 15 years ago
- 100 minutes to make
- Serves 6
I came across this recipe just in time as I was baking beetroot one night - something a little different, but the textures and flavours work really well together!
Ingredients
- 3 medium beetroots shopping list
- 1 head of garlic shopping list
- 120g feta (I like Danish the best as it is lovely as creamy) shopping list
- 80g walnuts, toasted and chopped shopping list
- 250g mixed baby spinach and rocket shopping list
- 1 orange shopping list
- olive oil shopping list
- white vinegar to taste shopping list
How to make it
- Roast the beetroot and garlic (reserve 2 cloves) under tin foil for approx 1 - 1.5 hours (until skewer enters easily).
- Peel and dice the beetroot when cooled (but still warm to take up the taste of the dressing).
- Zest 1 tsp of orange. Juice half the orange. Mix the juice and zest with 2 crushed cloves of garlic, 1/2 the walnuts - add vinegar and salt and pepper to taste. Dress the warm beetroot.
- Serve out the spinach mix on individual plates (or place in bottom of large salad bowl), and dish out the beetroot mix.
- Crumble the feta evenly over the plates along with the rest of the walnuts to create lots of different textures.
chefmeow
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" It was excellent "