SERVES 4
Preparation: 15 min
Cooking: 40 min
BEETROOT
1-2 bunches of beetroot
salt
oil
thyme sprigs
DRESSING
45 ml (3 T) olive oil
20 ml (4 t) grape vinegar
7 ml (1½ t) wholegrain mustard
pinch of sugar
SALAD
baby spinach leaves
1 sweet red onion, cut into rings
1 ripe avocado,
flesh scooped out
1-2 rounds of feta cheese, broken into pieces
large handful of mixed nuts
15 ml (1 T) air-dried onion fakes
micro herbs
Preheat the oven to 200 °C.
1. Beetroot
Arrange the beetroot on a baking sheet. Season with salt, drizzle oil over and sprinkle thyme on top. Bake until soft. Allow to cool slightly then remove the skins. Cut the flesh into pieces.
2. Dressing Mix
all the ingredients and pour over the warm beetroot. Allow to cool.
3. Salad
Arrange the spinach on a platter and arrange the beetroot on top. Add the onion rings, avocado and feta and sprinkle with nuts, onion flakes and micro herbs on top.