Roasted Beetroot & Walnut Salad

by Marika Roseberg
0 comment
AuthorMarika RosebergDifficultyBeginner

Yields2 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins
 3 beetroot bulbs
 ½ cup fresh herbs (parsley, dill, peppermint, thyme, etc.)
 2 tbsp olive oil
 salt & pepper
 3 cups baby spinach
 100 g vegan greek style cheese
 50 g walnuts
 1 tbsp flax seeds
 1 tbsp balsamic vinegar
1

Pre-heat oven to 200ºC/400ºF/gas 6. Peel beetroot & cut into wedges and place in a baking dish. Coat in olive oil, herbs and season to your taste with salt & pepper.
Roast for 30 Minutes until cooked through.

2

Heat a small frying pan, add walnuts and lightly toast for 5 Minutes. Dice greek style cheese into medium sized cubes.

3

Once beetroot is cooked, cut it into smaller chunks and place into a large salad bowl. Add spinach, greek style cheese, walnuts and drizzle with balsamic vinegar. Lightly toss and season with salt & pepper as needed. Divide into two plates, sprinkle with flax seeds and serve.

Ingredients

 3 beetroot bulbs
 ½ cup fresh herbs (parsley, dill, peppermint, thyme, etc.)
 2 tbsp olive oil
 salt & pepper
 3 cups baby spinach
 100 g vegan greek style cheese
 50 g walnuts
 1 tbsp flax seeds
 1 tbsp balsamic vinegar

Directions

1

Pre-heat oven to 200ºC/400ºF/gas 6. Peel beetroot & cut into wedges and place in a baking dish. Coat in olive oil, herbs and season to your taste with salt & pepper.
Roast for 30 Minutes until cooked through.

2

Heat a small frying pan, add walnuts and lightly toast for 5 Minutes. Dice greek style cheese into medium sized cubes.

3

Once beetroot is cooked, cut it into smaller chunks and place into a large salad bowl. Add spinach, greek style cheese, walnuts and drizzle with balsamic vinegar. Lightly toss and season with salt & pepper as needed. Divide into two plates, sprinkle with flax seeds and serve.

Roasted Beetroot & Walnut Salad

You may also like

Leave a Comment