Warm Beetroot Salad

Warm Beetroot Salad

Warm Beetroot Salad


  • 4 large Organic Beetroot
  • 1 Organic Spinach
  • 1 clove Organic Garlic


Preheat oven to 200?C/. Wash beetroot. Pat dry. Place in a baking dish. Cover tightly with foil. Roast for 45 minutes or until skin peels away from beetroot when rubbed. Set aside until cool enough to handle. Peel and halve each beetroot. Place in a large heatproof bowl. Cover to keep warm. Wash spinach. Heat oil in a large frying pan over medium heat. Add garlic and walnuts. Cook, stirring occasionally, for 3 to 4 minutes or until walnuts are toasted. Add leaves to pan. Cook, stirring, for 1 to 2 minutes or until leaves are just wilted. Add leaves and vinegar to beetroot. Season with pepper. Toss to combine. Top with feta. Serve.


4 people

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