Name: Beetroot and walnut salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 1 bunch (about 4) beetroot, trimmed; olive oil cooking spray; 2 tablespoon red wine vinegar; 120 gram green beans, topped, cut into 3cm lengths; 50 gram baby spinach leaves; 2 tablespoon chopped flatleaf parsley; 1 tablespoon olive oil; 1/3 cup walnuts; 60 gram reduced-fat feta, crumbled; 4 slice sourdough bread, to serve

Ingredients

1 bunch (about 4) beetroot, trimmed

olive oil cooking spray

2 tablespoon red wine vinegar

120 gram green beans, topped, cut into 3cm lengths

50 gram baby spinach leaves

2 tablespoon chopped flatleaf parsley

1 tablespoon olive oil

1/3 cup walnuts

60 gram reduced-fat feta, crumbled

4 slice sourdough bread, to serve

Method

1.Preheat oven to hot, 200°C (180°C fan-forced). Line a baking tray with baking paper.

2.Peel and cut beetroot into 1cm slices. Place on prepared tray. Spray with oil; sprinkle with freshly ground black pepper.

3.Roast beetroot 30 minutes, or until tender. Drizzle with 1 tablespoon vinegar; cool on tray.

4.Meanwhile, cook beans in a medium saucepan of boiling water 2 to 3 minutes, or until bright green and tender. Drain; refresh under cold water. Place in a large bowl with spinach and parsley. Whisk oil and remaining vinegar; drizzle over spinach mixture. Toss to combine.

5.Arrange beetroot on a large serving plate; sprinkle with half the walnuts. Top with spinach mixture, feta and remaining walnuts. Serve with bread.

Wear disposable gloves when peeling beetroot. Beetroot is a good source of folate (a B vitamin).
Note

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Ingredients

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