Beetroot and Feta Salad with Walnuts (Shellfish-Free)

Ingredients

• 2 cups Beetroot, roasted and cubed
• 1/2 cup Feta cheese, crumbled
• 1/4 cup Walnuts, toasted
• about 142 g Spinach
• 3 tablespoons Olive oil
• 2 tablespoons Balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Honey
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Wrap the 2 cups of beetroot in foil. Place the foil-wrapped beetroot in the preheated oven and roast for 30 to 40 minutes, or until the beetroot is tender when pierced with a fork. Remove from the oven and allow the beetroot to cool completely. Once cool, peel the skin off the beetroot and cut it into 2.54 cm cubes.
3. 3While the beetroot is cooling, prepare the dressing. In a small bowl, combine the 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Whisk these ingredients together until they are well combined.
4. 4In a large bowl, add the about 142 g of spinach. Add the 2 cups of roasted and cubed beetroot, the 1/2 cup of crumbled feta cheese, and the 1/4 cup of toasted walnuts to the bowl with the spinach.
5. 5Drizzle the prepared dressing over the ingredients in the large bowl. Gently toss everything together until the spinach, beetroot, feta, and walnuts are evenly coated with the dressing.
6. 6Serve the beetroot and feta salad immediately.

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