Beetroot Salad

Beetroot Salad

  • 4 med. Beetroot
  • 100g Feta
  • ½ cup Walnuts
  • Baby spinach (or Mesclun)

 

  1. Chop the beetroot into bite size pieces,
  2. Chop the walnuts small with a mezzaluna
  3. Cut the feta into small cubes
  4. Arrange it all in a bowl with the baby spinach leaves

 

Leftover Dressing:

  • 1 tsp. honey
  • 1 tsp. lemon juice
  • 1 Tbsp. Dijonnaise
  • 1 Tbsp. Aioli
  • 1 Tbsp. cider vinegar
  • Salt and pepper
  • A pinch of Rosemary
  1. Shake it all up!
  2. Pour over the salad just before serving

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About Alan

Alone in a sea of spinifex.
This entry was posted in accompaniment, barbecue, Salad, Side dish, Vegetarian and tagged , , , , , . Bookmark the permalink.

2 Responses to Beetroot Salad

  1. Pingback: Chilli Salmon Cake | Kummerspeck

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