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Roast Beetroot, Baby Spinach and Red Onion Salad With Almonds

Posted on: April 7, 2015, in Umngazi Recipes

Ingredients: 

• 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

Dressing:

• 3 tablespoon olive oil
• 1 tablespoon balsamic vinegar

Method:

•  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

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