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