Simple and easy yet so full of flavour, this beetroot salad is perfect any time of year! Topped with a honey mustard balsamic dressing, this salad makes a great side dish or light lunch. Top with with grilled chicken and you have a more substantial meal.

Make this salad either by roasting beetroots yourself, or buying packaged roasted beetroot, available from the fruit and vegetable section of most supermarkets.

What you need

• Baby spinach leaves – The spinach can be substituted with rocket leaves, beetroot leaves or any other leafy salad greens.
• Roasted beetroot – Roast your own beetroot, or use pre-packaged beetroot found in the fresh produce section of most supermarkets.
• Danish feta – The feta cheese can be substituted with any other soft cheese.
• Walnuts – Substitute with your favourite variety of nuts, or even seeds. Anything that gives a bit of crunch and texture is great on this salad.
• Olive oil – Use a good quality extra virgin olive oil as this makes the base of the salad dressing.
• Balsamic vinegar – This can be substituted with white wine vinegar or apple cider vinegar, however the dressing will not have that balsamic taste and colour.
• Honey
• Dijon mustard
• Salt and pepper

More salad recipes

• Caesar salad
• Italian pasta salad
• Macaroni salad
• Pesto potato salad
• Watermelon and rocket salad
• Creamy pasta salad

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Beetroot Salad

Yield: Serves 6 as a side

Prep Time: 15 minutes

Total Time: 15 minutes

Simple and easy yet so full of flavour, this beetroot salad is perfect any time of year! Topped with a honey mustard balsamic dressing, this salad makes a great side dish or light lunch.

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Ingredients

• 120g baby spinach leaves
• 3-4 roasted beetroots, chopped
• 100g Danish feta
• 1/3 cup walnuts, roughly chopped

Honey Mustard Balsamic Dressing

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• salt and pepper, to taste

Instructions

1. Assemble the salad in a salad bowl or on a large serving plate by layering the baby spinach leaves and chopped beetroot. Crumble over the feta, and sprinkle over the chopped walnuts.
2. To make the honey balsamic dressing, put the olive oil, balsamic vinegar, honey, Dijon mustard and salt and pepper in a small jar with a screw top lid. Shake the jar until the ingredients are well combined. Pour over the salad and serve.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 177Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 23mgSodium: 230mgCarbohydrates: 15gFiber: 2gSugar: 9gProtein: 4g