Beetroot salad with Cumin and Orange dressing

I love multi coloured salads. yum

From Coles Magazine - December 2017 - Page 48

400g pkt baby beetroot
2 x 120g pkts Coles Australian Baby Spinach & Rocket
1 red onion, thinly sliced
1/2 cup (60g) pecans, toasted, chopped
2 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 teaspoons cumin seeds, toasted, lightly crushed
1 teaspoon wholegrain mustard
100g marinated fetta, crumbled

Heat a covered barbecue on medium. (Alternatively, preheat oven to 180C.) Wrap each beetroot in foil. Place in a small roasting dish. Roast in barbecue using indirect heat, or in oven, for 30 mins or until tender. Set aside for 15 mins to cool.
Wearing gloves to avoid staining your hands, peel and cut into wedges.
Combine spinach and rocket, onion, pecan and beetroot in a serving bowl.
Place oil, orange juice, vinegar, cumin and mustard in a screw-top jar. Shake to combine. Season. Pour over salad. Toss to combine. Sprinkle with fetta.

Vic Lic

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