Beetroot Salad
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

  1. Preheat oven at 180 degrees Celsius.
  2. Place McCain frozen cubed beetroot on baking tray and drizzle with olive oil and season with salt and pepper and place rosemary on top
  3. 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

  1. 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