Dec, 14, 2018  |   | 
CategoryDifficultyBeginner
Prep Time15 minsTotal Time15 mins
 200 g bag baby spinach leaves
 500 g cooked beetroot
 400 g feta cheese, crumbled
 1 bunch mint leaves, roughly chopped
 1 bunch spring onions, finely sliced
 ⅓ cup walnuts, pistachios or almonds, roughly chopped
For the dressing
 4 tbsp rapeseed oil
 4 tbsp honey
 4 tbsp lemon juice
 1 tbsp dijon mustard
 ½ tsp dried chilli flakes (optional)
1

Scatter the spinach leaves onto a large platter.
Slice the beetroot into wedges and arrange on top of the spinach.
Scatter over the feta, mint, spring onions and nuts.

2

To make the dressing, put the oil, honey, lemon juice, mustard and chilli flakes in a glass jar with a lid.
Season and shake well.

3

When ready to serve, pour the dressing over the salad and toss lightly to combine.

Ingredients

 200 g bag baby spinach leaves
 500 g cooked beetroot
 400 g feta cheese, crumbled
 1 bunch mint leaves, roughly chopped
 1 bunch spring onions, finely sliced
 ⅓ cup walnuts, pistachios or almonds, roughly chopped
For the dressing
 4 tbsp rapeseed oil
 4 tbsp honey
 4 tbsp lemon juice
 1 tbsp dijon mustard
 ½ tsp dried chilli flakes (optional)

Directions

1

Scatter the spinach leaves onto a large platter.
Slice the beetroot into wedges and arrange on top of the spinach.
Scatter over the feta, mint, spring onions and nuts.

2

To make the dressing, put the oil, honey, lemon juice, mustard and chilli flakes in a glass jar with a lid.
Season and shake well.

3

When ready to serve, pour the dressing over the salad and toss lightly to combine.

Notes

Feta & Beetroot Salad
IngredientsDirections