This vibrant baby beet salad is rich in colourful vegetables, vitamins, minerals and antioxidants. Perfect for any time of the year, it is tossed with seasonal herbs and is begging for your personal touch, whether it be walnuts, watercress or white wine vinegar. A crumbling of Greek or goat’s feta adds protein to the dish, which will make it satisfying enough on its own as a small meal. Wrapping the beets in foil to bake in the oven gives them a sweet flavour not experienced with boiling. A sprinkling of lightly roasted walnuts add extra good fats for brain function and before you know it, this salad will become a year-round staple in your household.

Ingredients

Salad

1 bunch baby beets (oven baked till tender in foil)*

2 cups mixed spinach and rocket leaves

1 Lebanese cucumber, cubed

1 red capsicum, thinly sliced

100g Greek Style Feta, crumbled

1 cup mint leaves

Salad Dressing

2 tablespoons fresh squeezed orange juice

1 tablespoon olive oil

½ teaspoon wholegrain mustard

 Lightly roasted walnuts to serve

Method

1.       Preheat oven to 160°C fan-forced

2.       Wash, dry and bake beetroot in foil until tender (approx. 1 hr)

3.       Allow to cool, peel and cube

4.       Prepare and combine salad vegetables and feta as instructed

5.       Mix salad dressing

6.       Add beetroot cubes to salad mix and serve with dressing & walnuts.

*Beets can be pre-roasted and refrigerated to enable quick salad assembly on the day