Beetroot Salad

Jenny Smith
Jenny Smith

Prep: 5min

Cook: 30min

Total: 35min

Yield: 1 large bowl

Dish: Salad

Cuisine: Salad

Ingredients

  • 2 beetroot, peeled chopped and roasted for 30 minutes until soft
  • Half a bag of spinach, baby silverbeet or lettuce (if using baby silverbeet toss in olive oil to soften and remove some bitterness)
  • Fresh coriander
  • 2 oranges
  • 50g feta
  • A handful of walnuts
  • 1 avocado
Optional extras; cucumber, hummus and falafel to turn it into a full vegetarian meal. Lemon or orange-based vinaigrette (refer to previous recipes in Jennys Kitchen)

Method

  1. Peel, chop, and roast beetroot for 30 minutes at 200°C until soft
  2. Peel and dice oranges, rinse greens, roast walnuts for 5 minutes and chop avocado
  3. Fry falafel you may use
  4. When beetroot is cooked, make up the salad like in the picture. Delicious served with any red meat, especially lamb, but best with falafel, hummus and natural yoghurt

Review this recipe

Reviews

0.0 rating
0 out of 5 stars (based on 0 reviews)
Excellent0%
Very good0%
Average0%
Poor0%
Terrible0%

There are no reviews yet. Be the first one to write one.

Get Jenny's recipes to your inbox

Save to Yummly

Share this recipe

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on email
Email
Share on print
Print

Browse Foodboxes

Keywords: Beetroot Salad, Beetroot, Salad