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Recipe: Raspberry & Beetroot Salad

May 12, 2014  ·  2 min read

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:

  1. Preheat the oven to 180 degrees.
  2. Pop them in a baking dish & toss with oil, garlic, salt & a generous grind of pepper then roast for approximately 30 minutes.
  3. Wash & drain the rocket & beetroot leaves (spinach is also a tasty addition!) then dress with that fine, fine balsamic dressing.
  4. 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.
  5. When the beetroot is done, let it cool a before tossing them through.
  6. When your nuts & beets are cooked & cooled, toss it all through the salad greenery, sprinke the raspberries & broken feta on top.

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