Spinach, beetroot and fetta salad

Cooking Salads Spinach, beetroot and fetta salad

With green spinach goodness and the earthy beetroot flavours, this rustic salad brings colour and comfort to the dinner table.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Wheat free
  1. Place the beetroot in a large saucepan. Pour over the vegetable stock and top up with cold water if necessary to cover beetroot. Place over high heat and bring to the boil. Reduce heat to medium and simmer, covered, for 20-25minutes or until beetroot are tender. Drain well. Set aside to cool completely.
  2. Wearing gloves, peel each beetroot. Place in a bowl.
  3. Arrange the spinach leaves on a large serving platter. Scatter the beetroot, walnuts and feta over the spinach.
  4. Combine the oil, vinegar and dill in a screw-top jar and shake until well combined. Taste and season with salt and pepper. Drizzle over the salad and serve immediately.

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2 bunches baby beetroots, ends trimmed
2 cups Massel vegetable liquid stock
2 cups warm water
150g baby spinach leaves
1/2 cup walnuts, toasted
100g fetta, crumbled
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
2 tsp finely chopped dill

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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