Baby beet, lamb and spinach salad

This tasty salad is ideal as an elegant starter or as part of a healthy lunch.

Recipe «Baby beet, lamb and spinach salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 500g lamb backstraps, 1/3 cup olive oil, 100g baby spinach leaves, 75g feta, crumbled, 425g can baby beets, drained, halved , 1/3 cup walnuts, toasted, 1 tbsp red wine vinegar .

Ingredients:

• 500g lamb backstraps 
• 1/3 cup olive oil 
• 100g baby spinach leaves 
• 75g feta, crumbled 
• 425g can baby beets, drained, halved 
• 1/3 cup walnuts, toasted 
• 1 tbsp red wine vinegar 

Instructions

1. Preheat a barbecue plate or chargrill over medium-high heat. Brush lamb with 1 tablespoon of oil. Season with salt and pepper. Cook lamb for 5 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover with foil. Set aside for 5 minutes to rest.
2. Combine spinach, feta, beets and walnuts in a large bowl. Thinly slice lamb. Add to salad. Toss to combine.
3. Combine vinegar and remaining oil in a jug. Season with salt and pepper. Drizzle over salad. Serve.