Beetroot & Feta Salad
Ingredients
1 medium beetroot
50g baby spinach
1/2 small red onion, thinly sliced
75g feta, crumbled
1/4 cup walnuts, chopped, lightly toasted
2 tbsp orange juice
1 tbsp olive oil
1/2 tsp dijon mustard
Method
Step 1
Preheat oven to 180°C/160°C fan-forced. Wash beetroot. Pat dry. Wrap in foil. Place on a baking tray. Roast for 1 hour or until tender. Cool for 15minutes.
Meanwhile prepare remaining ingredients. Wearing gloves, peel and discard skin from beetroot. Cut beetroot into 2cm pieces.
Step 2
Place spinach, onion, feta, walnuts and beetroot in a bowl. Toss to combine.
Step 3
Place orange juice, oil and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add to beetroot mixture. Toss to combine. Serve