Recipe: RASPBERRY & BEETROOT SALAD

Thanks to the beautiful ladies of spaQ, we’ve got a delicious and easy-to-make recipe for the salad everyone’s addicted to at spaQ! With raspberries, feta, roast beetroot and rocket – we’re getting hungry just thinking about it!

INGREDIENTS:

1 bunch baby or small beetroots washed, trimmed & halved.
4 whole garlic cloves, peeled
2 tablespoons olive oil
Himalayan salt & pepper to taste
3-4 beetroot leaves
2 good handfuls of rocket
100g Persian Feta broken roughly in to comfortably proportioned chunks
1/2 cup mixed seeds & nuts (we’re loving a mixture of walnuts, pine nuts, pumpkin and sunflower seeds)
1/2 raspberries
2 teaspoons the finest balsamic vinegar dressing you can get your hands on!

METHOD:

Preheat the oven to 180 degrees.
Pop beets in a baking dish & toss with oil, garlic, salt & a generous grind of pepper then roast for approximately 30 minutes.
Wash & drain the rocket & beetroot leaves (spinach is also a tasty addition!) then dress with that fine, fine balsamic dressing.
Toast the nuts and seeds very carefully for a couple of minutes or so until they start to smell ohhh so good. Make sure you shake, shake, shimmy that pan so the nuts & seeds don’t burn on the bottom! Set aside to cool.
When the beetroot is done, let it cool a before tossing them through.
When your nuts & beets are cooked & cooled, toss it all through the salad greenery, sprinke the raspberries & broken feta on top.