Thursday, June 1, 2017

Roasted Beet & Spinach Salad with Walnuts and Feta





Packed with health-boosting nutrients that promote good health, beets are also low in fat, sodium and calories. Added to a summer salad or served over a bed of homemade hummus and a dollop of Greek yogurt, these jewel-toned wonders are as healthy as they are beautiful and delicious. Roasting beets intensifies their natural sweetness, and become the perfect foil with baby spinach. Topped with plump walnuts, a rich source of omega-3 fatty acids, and tangy feta cheese, this salad is a nutritional powerhouse that can be a meal on its own.



Roasted Beet & Baby Spinach Salad with Walnuts and Greek Feta
Serves 2

1 large red beet
2 cups of baby spinach
1/4 cups shelled walnuts
2 tbsp crumbled Greek feta cheese
olive oil, for garnish
Maldon salt


Preheat the oven to 475°F. Wrap the beet in aluminum foil and bake for at least an hour, or until a knife passes easily through the centre. Allow to cool, then using plastic gloves, peel the skin off. Cut the beet into small wedges and set aside. To serve, lay the spinach on a large decorative platter and arrange the sliced beet overtop and garnish with walnuts and crumbled feta. Drizzle with a little olive oil before serving and a sprinkle of Maldon sea salt.