Beetroot, spinach & raspberry salad

Cooking Salads Beetroot, spinach & raspberry salad

Make this mouth-watering salad with fresh raspberries, beetroot and spinach.

Lables: Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat barbecue to high (or oven to 200C or 180C fan). Wrap beetroot in foil and cook in covered barbecue (or oven) for 50-60 mins until tender.
  2. Wearing gloves, peel and chop beetroot. Mix with spinach leaves, brie and walnuts.
  3. Raspberry Dressing: Combine ingredients in a small jug and whisk. Season to taste with sea salt and cracked pepper. Spoon over dressing to serve.

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100g spinach
125g brie cheese, chopped
1/3 cup walnuts, roasted and chopped
8 beetroot, skin on,
125g fresh raspberries
1/4 cup olive oil
2 tbsp white vinegar
1 tsp white sugar

Adv

Autors
Preparation time
10
Cooking time
1:00
Difficulty
Easy
Serves
6 people
Method
Baking
Category
Salads
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