Roast beetroot, baby spinach and red onion salad with almonds


  • 8 large beetroot  peeled and cut into wedges
  • 2 large red onions  – peeled and cut into wedges  (can leave out)
  • 2 tablespoons olive oil
  • handful  raw whole almonds  -roasted
  •  sun dried tomatoes
  •  baby spinach leaves and other interesting salad leaves
  • goats cheese or feta cheese

  • 3 tablespoon olive oil
  • 1 tablespoon balsamic vinegar

  •  Turn oven onto 200˚C
  • Peel and cut the beetroot into wedges and the red onions  (or leave onion out)
  • Place the beetroot and onions and 2 tablespoon olive oil  into roasting pan and sprinkle with sea salt and black pepper
  • Toss together
  • Roast in the oven at 200˚C for about 40 minutes
  • Toss from time to time until tender
  • Take a frying pan and dry fry the almonds until a little golden and toasted
  • Take the roasted vegetables out and put into a large salad bowl  – let cool and add  raw baby spinach leaves and the sun dried tomatoes (sliced)
  • Mix together gently
  • Slice the goats cheese or feta  and place on the top
  • Dress with the olive oil and balsamic vinegar before serving and add the roasted nuts