Today I had a “Salad Share” to attend to with my fellow ex-pat girlfriends. We had 18 participants/salads in total and – each very unique in their own right, originating from 8 different countries. The beauty of living abroad with such diversity.
This salad is what I prepared, and is one of my favourite fall/winter salad’s – that is perfect on it’s own, or as a side. The dressing is sharp and tangy and compliments the earthiness of the beets.
YOU WILL NEED:
2 x large beets (skin left on)
2 x garlic cloves
extra virgin organic olive oil
packet of baby spinach
1 x orange sliced into segments
handful of toasted walnuts
1 x slab of goat’s feta
thinly sliced red onion
handful of slivered almonds
4 x tbsp extra virgin organic olive oil
1-2 tbsp balsamic vinegar
1 tbsp wholegrain mustard
orange juice from an orange
Roast the beets in a pan with a splash of olive oil and the garlic cloves at 350F or 180C. Cover. Cook for 1-1.5hrs or until cooked through.
Remove the beets from the oven, however leave covered (this will steam & allow the skin to peel off easily). When cool enough, remove the skins and cut beets into wedges. Place the beets into a bowl. Pour the juices from the pan onto the beets, sprinkle with thyme and put aside.
Combine dressing ingredients in a jar and shake.
Add salad ingredients into a large serving bowl and mix through. Add the beets, crumble the feta on top and scatter the walnuts & almonds. Drizzle dressing on top when ready to serve.