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.

Recipe «Spinach, beetroot and fetta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.