Beetroot, Walnut and Feta Salad


  • 2 medium beetroot, washed
  • 100g baby spinach
  • 1/2 small red onion, thinly sliced
  • 75g Botanical Cuisine Pomegranate and Mint Macadamia feta, crumbled
  • 1/4 cup walnuts, lightly toasted
  • 2 tablespoons orange juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon dijon mustard
  • Salt and pepper, to season




  1. Preheat oven to 180°C/160°C fan-forced. Wrap beetroot in foil and place on a baking tray. Roast for 1 hour or until tender. Cool for 15 minutes. Wearing gloves, peel and discard skin from beetroot. Cut beetroot into 2cm pieces.
  2. Combine spinach, onion, feta, walnuts and beetroot in a bowl. Toss gently to combine.
  3. Place orange juice, oil and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add to beetroot mixture. Toss to combine. Serve.


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