Roast beetroot, baby spinach & walnut salad

Beetroot salad

Beetroot salad Delicious combination of flavours and colour, this salad recipe is a winner every single time.

8 medium beetroot, ends trimmed 100g walnut kernels 100g Fetta cheese 1 red onion, finely chopped 1/4 cup red wine vinegar 1/4 cup extra virgin olive oil 1 tsp ground cumin 1 orange 1/2 cup fresh continental parsley, chopped

Preheat oven to 200°C. Wrap each beetroot bulb in foil. Place on a baking tray. Bake for 1 hour or until tender when pierced with a skewer. Set aside to cool slightly. Wearing rubber gloves to avoid staining your hands, peel the beetroot. Cut into 3cm pieces. Meanwhile, heat a large frying pan over medium heat. Add the walnuts and cook, stirring often, for 1 minute or until aromatic. Combine walnuts and onion in a large bowl. Whisk the vinegar, oil and cumin in a jug. Season with salt and pepper. Use a zester to remove the rind from orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith from the rind. Cut the rind into very thin strips.) Add beetroot, Fetta and dressing to the walnut mixture. Gently toss to combine. Cover and set aside to develop the flavours. Sprinkle with the parsley and orange rind to serve.