Beetroot, Squash & Feta Salad
Combining beetroot, butternut squash, feta and pistachios this summer salad is a colourful burst of ...
Lunch, Accompaniments
Beetroot, Date & Roasted Almond Salad
Baby spinach, sweet chewy medjool dates, soft goats cheese and our Salad Beets, this could be our favourite salad ever! Works as wonderfully light main or perfect BBQ side dish .
Difficulty
Easy
Time
20 mins
Serves
4
Diet
Gluten Free, Vegetarian
Ingredients
400g baby leaf spinach, washed and dried
100g almonds
15ml Rapeseed oil
1 tsp smoked paprika
Salt & pepper
1 red onion, thinly sliced
100g goats cheese
80g Medjool Dates, pitted and sliced
1 jar of Baxters Salad Beets
Preparation
Drizzle the almonds with oil and sprinkle over the paprika and season.
Bake in the oven at 170°C for 8 minutes.
Drain the beetroot retaining the liquor and pat dry with kitchen paper.
Place the sliced onion in a bowl and add 2 tablespoons of the beet liquor to soften the onion, then set aside for 10 minutes.
Mix all ingredients in a bowl and mix well.
Divide into serving bowls and top with crumbled cheese.
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