Bec's Beetroot Salad with Maple Toasted Walnuts

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Becs Beetroot Salad

With maple toasted walnuts

This salad was made for me by the lovely Becs. It’s super quick and easy to make and great to take to a BBQ, to have on its own or alongside lean meat. Thanks Becs!

Ingredients

2 medium beetroot

1 medium kumara

1tsp ground cumin

1tsp ground coriander

2 handfuls of baby spinach or rocket

3 radishes cut into thin slices

1/2 block reduced salt feta

1/4 cup walnuts roughly chopped

1Tbsp maple syrup

Dash of oil

2-3Tbsp cup sunflower seeds

Balsamic or tahini dressing ingredients. See here

Method

  1. Pre-heat oven to 200 deg bake.

  2. Cut beetroot and kumara into cubes and scatter on a lined baking tray. Drizzle with herbs and olive oil.

  3. Bake in the oven for ~20minutes or until cooked.

  4. While the beetroot and kumara are baking, slice the radishes and cut the feta into cubes and add to a bowl along with the greens.

  5. Heat a fry pan to a medium-high heat with a dash of oil. Toss walnuts into the pan and drizzle the maple syrup overtop. Fry until walnuts are slightly browned and sticky. Keep an eye on them as they can burn quick!

  6. Once cooked, add the beetroot and kumara to the salad bowl and mix everything together.

  7. Top with our balsamic or tahini dressing.

Kate Christison