Roasted beetroot, lamb & spinach salad

Recipes / Salads

Detailed step-by-step description of how to cook the dish "Roasted beetroot, lamb & spinach salad". Try it by all means

Recipe «Roasted beetroot, lamb & spinach salad» presented in category Recipes / Salads, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 4 beetroot, leaves removed, ends trimmed, 60ml olive oil, 2 lamb eye of loin, 300g green beans, topped, 80g frozen peas , 1 x 150g pkt baby spinach leaves, 2 tbsp fresh lemon juice, 1 tsp Djion mustard .

Ingredients:

  • 4 beetroot, leaves removed, ends trimmed 
  • 60ml olive oil 
  • 2 lamb eye of loin 
  • 300g green beans, topped 
  • 80g frozen peas 
  • 1 x 150g pkt baby spinach leaves 
  • 2 tbsp fresh lemon juice 
  • 1 tsp Djion mustard 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.