Beetroot Salad
Ingredients
250g McCain Diced Beetroot (cooked as per packet instruction)
500g Baby spinach leaves
250g Feta Cheese
1 punnet Spring onion, finely sliced
1 punnet Mint leaves
2 streaks Fresh rosemary
Salt (for seasoning)
Pepper (for seasoning)
Directions
Prep Time: 5 - 10 min
Cooking Time: 20 - 25 min
Serves: 2
Scatter the spinach leaves onto a platter, slice cooked beetroot into wedges and arrange nice on top of the spinach, scatter feta, spring onion and mint leaves on top.
ROASTED BEETROOT METHOD
- Preheat oven at 180 degrees Celsius.
- Place McCain frozen cubed beetroot on baking tray and drizzle with olive oil and season with salt and pepper and place rosemary on top
- Roast for 20-25min
DRESSING METHOD
INGREDIENTS
30g Dijon Mustard
100ml Lemon Juice
150g Honey
100g Olive oil
120g Castor Sugar
30g Salt
20g Pepper
METHOD
- Mix olive oil, honey, mustard, lemon juice, and castor sugar in a glass jar with a lid, season with salt and pepper, then shake well to combine.
Recipe & Photo Credit: @sugarybakedgoodness
