Name: Spinach Beetroot And Fetta Salad Recipe
Total time: 35 min
Yield: 4
Cuisine: European

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Protein

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With green spinach goodness and the earthy beetroot flavours, this rustic salad brings colour and comfort to the dinner table. 

How to make Spinach Beetroot And Fetta Salad Recipe

Sarah Hobbs

Crawler

European

<p>With green spinach goodness and the earthy beetroot flavours, this rustic salad brings colour and comfort to the dinner table. </p>

Baby beetroots,  ends trimmed

Massel vegetable liquid stock

Warm water

Baby spinach leaves

Walnuts,  toasted

Fetta,  crumbled

Extra virgin olive oil

Red wine vinegar

Place the beetroot in a large saucepan. Pour over the vegetable stock and top up with cold water if necessary to cover beetroot. Place over high heat and bring to the boil. Reduce heat to medium and simmer, covered, for 20-25minutes or until beetroot are tender. Drain well. Set aside to cool completely.

step 1

Wearing gloves, peel each beetroot. Place in a bowl.

step 2

Arrange the spinach leaves on a large serving platter. Scatter the beetroot, walnuts and feta over the spinach.

step 3

Combine the oil, vinegar and dill in a screw-top jar and shake until well combined. Taste and season with salt and pepper. Drizzle over the salad and serve immediately.

step 4

Taste