Nothing beats beets and this warm simple salad is perfect for the cold wintery months. It goes beautifully with lamb, beef or chickpeas and also looks pretty fancy if you need a dish to take to a dinner party or pot luck.
4 medium sized beetroot, peeled and cubed
2 teaspoons olive oil
100g cows milk feta
1 bag baby spinach
1/2 cup chopped walnuts, lightly toasted
1 tablespoon wholegrain mustard
1 tablespoon runny honey
3 tablespoons cider or red wine vinegar
1 tablespoon olive oil
Pre-heat the oven to 200 degrees on fan bake. On a baking tray, toss the beetroot in olive oil, season with salt and pepper and bake for 15-30 minutes until the beetroot is just soft and golden.
Spread the spinach on a large serving dish, top with cooked beetroot, crumbled feta and walnuts. Combine dressing ingredients in jar and shake well. Add dressing as you are just about to serve.
Beetroot are a great source of folate and contain fibre, potassium, B group vitamins and iron. The red pigments unique to beetroot are antioxidants called betalains (which can turn your urine pink if you eat quite a bit).