Dec, 14, 2018
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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)