I’d never cooked beetroot before, so when I saw this recipe I thought that – apart from looking tasty! – was reason enough to try it.
Ingredients
6 beetroot bulbs
2/3 cup walnuts
1/2 red onion (chopped finely)
1/3 cup continental parsley (chopped)
70g baby spinach leaves
1/4 cup olive oil
2 tbs lemon juice
1 tsp Dijon mustard
120g feta cheese (crumbled)
Method
Wrap beetroot bulbs in aluminium foil and roast in a pre-warmed oven at 200 degrees Celsius for 40 minutes or softened. Remove from oven and put aside until cool. Then peel and slice into small wedges.
Roast the walnuts in the oven – if desired – for last 5 minutes of when beetroot is cooking.
Wash off the spinach leaves then put into bowl with beetroot, walnuts, parsley, cheese and onion. Combine well. Mix oil, juice and mustard together and pour over the top.
Serve
Delicious!
This is week 38/52 of my ‘1 new recipe a week’ challenge. You can see the rest of the recipes here.
