Preparation time is 5minutes
Cook time is 1hours
Total time is 1hours 5minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1 beetroot bulb
- 1 orange , zested and juiced
- 1/4 cup extra virgin olive oil
- 1tablespoons wholegrain mustard
- 100grams baby spinach leaves
- 1/2 red onion, thinly sliced
- 125grams blueberries
- 1/4 cup Woolworths walnuts, roughly chopped
- 100grams Greek-style feta, crumbled
Description
Combining crunchy fresh roasted beetroot, blueberries, walnut, feta, spinach and a tangy dressing, this salad welcomes spring and farewells winter in equal measure.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Wrap beetroot in foil and place on a baking tray. Bake for 1 hour, or until easily pierced with a knife. Remove skin from beetroot and slice into wedges.
Step 2 of 3
To make dressing, combine 1 tbs juice- with oil and mustard. Season and whisk to combine.
Step 3 of 3
Arrange spinach, onion, beetroot and blueberries on a platter. Sprinkle with walnuts, feta and a small amount of zest. Drizzle with dressing to serve.
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