Beetroot and Spinach Superfood Salad
Ingredients
- 500g fresh beetroot, roasted and sliced
- 200g baby spinach
- 2 oranges, segmented
- 100g feta cheese, crumbled
- 50g pumpkin seeds
- For the dressing: Balsamic vinegar, olive oil, salt, and pepper
Method
- Roast Beetroot: Preheat your oven to 200°C. Wrap beetroot in foil and roast until tender (about 1 hour). Once cooled, peel and slice
- Assemble Salad: In a large salad bowl, combine the baby spinach, orange segments, sliced beetroot, crumbled feta cheese, and pumpkin seeds
- Dressing: Whisk together balsamic vinegar, olive oil, salt, and pepper. Dress the salad and gently toss
- Serve: This salad is perfect as a refreshing and nutritious side dish or light meal