• 3 or 4 beets
  • handful of spinach leaves
  • 1 green onion, chopped
  • 2 teaspoons clear honey
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 200g Feta, crumbled into big chunks
  • 50g chopped, toasted walnuts
  • drizzle of reduced or syrupy balsamic vinegar (optional)
  • salt and pepper to taste

Clean beets and boil for 25 – 35 minutes or until tender. Drain and cool. Peel off skin and cut beets into bite size pieces.

Meanwhile, rinse and dry spinach and place in large bowl with the green onion.  Whisk together honey, lemon juice, salt and oil.

Toss the beetroot in half the vinaigrette. Then add beets to lettuce and top with toasted walnuts and feta. Drizzle remaining vinaigrette (and balsamic syrup if you have some) over salad and toss. Sprinkle a little black pepper. Serve warm or cold.

serves 4

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