ingredients

Tap an ingredient to tick it off as you go.

• ✓3 beetroot bulbs
• ✓Pinch of salt
• ✓Pinch of pepper
• ✓3 tbsp olive oil
• ✓1/2 lemon
• ✓3 cups of baby spinach leaves
• ✓100g goats feta
• ✓1/2 cup walnuts, toasted
• ✓1 tbsp. balsamic vinegar

method

Tap a number when you've finished that step.

1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   Peel beetroot and slice into big wedges. Coat with 2 tbsp of olive oil, a squeeze of lemon and a pinch of salt and pepper.

3. 3

   Place beetroot into the oven for 30-40 minutes or until completely cooked through.

4. 4

   In a small pan, heat over a medium to high heat and add walnuts. Heat through until lightly browned and toasted.

5. 5

   In a large mixing bowl, add spinach, beetroot, goats feta and walnuts. Drizzle the remaining olive oil, a pinch of salt and balsamic vinegar.

6. 6

   Mix well and serve!