Spinach, Beetroot and Walnut Salad
A quick salad to make that is jazzed up by the goats cheese and provides good source of antioxidants, folate and omega-3
Serves 2
Beetroot is a bright red root vegetable that is packed with antioxidants and great juiced for detox
Ingredients
Dressing:
1 tbs Dijon mustard
2 tbs apple cider vinegar
1 tbs extra virgin olive oil
Salad
100g baby spinach leaves
450g can whole baby beetroot, drained and quartered
½ cup walnuts
100g soft goats cheese (chèvre), diced
Method
For the dressing: Add all ingredients in a small glass jar. Season with cracked pepper. Place lid on and shake to combine.
Drain and quarter the whole baby beetroots.
Toast the walnuts over a medium heat for 3-4 minutes or until golden.
Place spinach leaves, baby beetroot, toasted walnuts and goat’s cheese in a large bowl.
Pour over dressing and mix gently to combine.
Note: Replace the soft goat’s cheese with finely diced feta cheese.
Variation: To make this salad a main meal salad, drain a can of lentils and add to salad.
Tip: Serves 4 as an accompaniment to grilled meats such as chicken and lamb
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