ROASTED BEETROOT, SPINACH, APPLE, AND WALNUT SALAD
VARIATIONS: This recipe works with many different apple varieties. Two of the best would be Gala, Braeburn and Fuji. Gala is the most popular apple variety in the US and they are firm, tangy and sweet. Braeburn apples are crisp, sweet and zesty and Fuji are firm, juicy and sweet.
PREP TIME 15 minutes
COOK TIME 1 hour 5 minutes
SERVES 4
Ingredients
- 4 beetroots ends trimmed
- 1/4 cup extra virgin Greek olive oil
- 1 cup walnut halves
- 1/4 cup red wine vinegar
- Salt and freshly ground black pepper
- 1 pound 250g baby spinach leaves
- 3 ounces 100g blue or goat's cheese, crumbled
- 2 Gala apples cut in half and thinly sliced
Instructions
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Preheat the oven to 400F (200C). Place the beetroot on a baking tray. Bake in a preheated oven for 1 hour or until tender when pierced with a fork. Remove from the oven and set aside for 15 minutes to cool slightly. Wear rubber gloves to avoid staining your hands, and peel the beetroot and cut it into wedges.
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Meanwhile, heat the oil in a small frying pan over medium heat. Add the walnuts and cook, tossing, for 2-3 minutes or until lightly toasted. Remove from heat and set aside to cool.
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Add the vinegar to the walnut mixture. Taste and season with salt and pepper.
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Divide the baby spinach leaves and beetroot among serving plates. Sprinkle with apple slices and goat's cheese and drizzle with walnut dressing. Serve immediately.