Delicious Beetroot Salad

I love beetroot, and I use it often - from burgers ,to juices, to cakes! With loads of baby beets at the farmers market last week I couldn't resist making a tasty salad. With the added benefits of being a blood cleanser and full of vitamins and minerals, it makes it an easy one to add to the menu.

INGREDIENTS

  • 500g - 1 kg whole baby beetroot
  • 2 tablespoons Dill
  • 3 cups washed baby spinach
  • 1 small handful walnuts
  • 2 tablespoons chopped chives
  • Juice from half a lemon 
  •  1/2 cup creme fraiche 
  • Salt and pepper to taste

METHOD

  • Preheat the oven to 180C
  • Trim and rinse each beetroot and then wrap individually in alfoil 
  • Bake in the oven for 40-60 mins until the beetroot are soft
  • Remove from the oven and allow to cool. Leave the beetroot in the foil as this helps the skin to loosen.
  • Once cooled rub the skin off the beetroot and rinse, cube up to bit size chunks.
  • In a large bowl gently toss the beetroot chunks through the creme fraiche, lemon, dill, and chives. Add salt and pepper to taste.
  • Place the spinach in a bowl and add the tossed beetroot on top.
  • Garnish with extra dill and the walnuts. 

Enjoy!!