Spinach & Beetroot Salad
Easy
> 1 Hour
Serves 4
Vegetarian
Spinach & Beetroot Salad
Method
Preheat oven to 200C fan forced. Remove about 2 cups of the small- medium leaves from the beetroot, wash, dry and place into a snap lock bag. Refrigerate until ready to serve. Scrub then trim the beetroot, cut in half or quarters depending on size. Place on a large sheet baking paper, drizzle with oil and season with salt and pepper. Wrap in the baking paper then wrap in foil. Place in a roasting pan and roast for 30 minutes or until just tender when pierced with a skewer. Unwrap and set aside for 15 minutes to cool slightly.
To make dressing: Combine all the ingredients in a large bowl and whisk until well combined.
To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
Add warm rice to the dressing and toss gently to coat. Set aside 15 minutes. Add the beetroot, spinach, beetroot leaves, mint and feta. Toss gently to coat. Season and serve. Serving suggestion: Toss 1kg cooked peeled prawns or 2 cups shredded cooked chicken through the salad to turn into a main.
Tip: The skin of the baby beetroot is so thin it doesn’t need peeling, just scrub with a clean cloth or light scourer.
Tip: if the leaves on the baby beetroot bunch are too large to use for the salad just up the baby spinach to 100g.
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Spinach & Beetroot Salad
Easy
> 1 Hour
Serves 4
Vegetarian
Ingredients
Method
Preheat oven to 200C fan forced. Remove about 2 cups of the small- medium leaves from the beetroot, wash, dry and place into a snap lock bag. Refrigerate until ready to serve. Scrub then trim the beetroot, cut in half or quarters depending on size. Place on a large sheet baking paper, drizzle with oil and season with salt and pepper. Wrap in the baking paper then wrap in foil. Place in a roasting pan and roast for 30 minutes or until just tender when pierced with a skewer. Unwrap and set aside for 15 minutes to cool slightly.
To make dressing: Combine all the ingredients in a large bowl and whisk until well combined.
To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
Add warm rice to the dressing and toss gently to coat. Set aside 15 minutes. Add the beetroot, spinach, beetroot leaves, mint and feta. Toss gently to coat. Season and serve. Serving suggestion: Toss 1kg cooked peeled prawns or 2 cups shredded cooked chicken through the salad to turn into a main.
Tip: The skin of the baby beetroot is so thin it doesn’t need peeling, just scrub with a clean cloth or light scourer.
Tip: if the leaves on the baby beetroot bunch are too large to use for the salad just up the baby spinach to 100g.