Roasted beetroot and feta salad

Name: Roasted beetroot and feta salad
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 medium beetroot; 50g baby spinach; 1/2 small red onion, thinly sliced; 75g feta, crumbled; 1/4 cup walnuts, lightly toasted; 2 tbsp orange juice; 1 tbsp olive oil; 1/2 tsp dijon mustard; Salt and pepper, to season

4.7

(29)

www.taste.com.au

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Prep Time: 20 minutes

Cook Time: 60 minutes

Total: 80 minutes

Servings: 2

Cost: $19.62 /serving

Author : Cathie Lonnie

starter entree pescatarian

Ingredients

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Instructions

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Step 1

Preheat oven to 180°C/160°C fan-forced. Wash beetroot. Pat dry. Wrap in foil. Place on a baking tray. Roast for 1 hour or until tender. Cool for 15 minutes. Meanwhile prepare remaining ingredients. Wearing gloves, peel and discard skin from beetroot. Cut beetroot into 2cm pieces.

Step 2

Combine spinach, onion, feta, walnuts and beetroot in a bowl. Toss to combine.

Step 3

Place orange juice, oil and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add to beetroot mixture. Toss to combine. Serve.