This is such a simple and yummy salad – a regular in our repertoire of meals. Perfect for a mid week meal with a steak.
What you need:
1 Roasted Beetroot per person
English spinach leaves
Roasted Walnuts
Goats Cheese feta
Balsamic Vinegar for dressing
What you do:
Individually wrap the beetroot in foil and cook in the oven for about 40 mins, unit soft all the way through ( use a skewer to check). I often do this the day or night before if I have the oven on for something else. Cooked beetroot will last about 4 days in the fridge.
Once cooled, unwrap and then gently peel off skin with your fingers – it s bit like peeling a boiled egg. Don’t worry too much if there is a few little bits that wont come off. Cut into quarters, ( or eighths if its a large one), them toss in a bowl with the spinach leaves. Top with crumbled goats cheese feta, and toasted walnut halves. You can do this in the oven for 15-20 mins or in a non stick pan ( 5 -10 mis) – just watch they don’t burn.
Dress with a good balsamic vinegar to serve.
