serves
2
prep
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
difficulty
Easy
level
Ingredients
Orange-walnut dressing
- 2 tbsp walnut oil
- 1 garlic clove, sliced
- 1 tsp (5 ml) honey
- juice of ½ orange
- salt and ground pepper, to taste
Beetroot salad
- 4 beetroot
- 1 cup baby spinach
- ¼ cup walnuts, chopped
- ¼ cup soft goats’ cheese, crumbled
- 1 tsp baby thyme leaves, for topping
Instructions
1. Place all dressing ingredients in a blender or food processor and mix until completely smooth. Set aside until ready to serve salad.
2. Peel and trim beets and spiral into noodles.
3. Arrange baby spinach leaves on plate and top with beetroot noodles, walnuts and crumbled goats’ cheese.
4. Pour over orange-walnut dressing and garnish with baby thyme to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
