Detailed step-by-step description of how to cook the dish "Roasted beetroot, lamb & spinach salad". Try it by all means
- Preheat oven to 200°C. Wrap each beetroot in foil and place in a roasting pan. Bake in oven for 1 hour or until soft. Set aside for 10 minutes to cool slightly. Wearing rubber gloves, peel the beetroot and cut into thick wedges.
- Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat. Add the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Set aside for 5 minutes to rest, then cut into slices.
- Cook the beans and peas in a saucepan of boiling water for 3 minutes or until bright green and tender crisp. Drain and refresh under cold running water.
- Whisk together the lemon juice, mustard and remaining oil in a jug. Season with salt and pepper. Arrange the beetroot, lamb, beans, peas and spinach on serving plates. Drizzle over the dressing and serve.
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