Beetroot and spinach salad
Spinach and beetroot are another classic combination and the contrasting colours of the two vegetables ensure that this dish looks as well as tastes mouth-watering. It is best to use freshly cooked beetroot rather than that which has been pickled in vinegar. The salad is flavoured with orange juice, caraway seeds and olive oil.
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Beetroot and spinach salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 1 ½ lb (675g) of cooked beetroot, diced
- bag of spinach leaves
- juice of 1 orange
- 3 tbsp of olive oil
- 2 tsp of caraway seeds
- 1 tsp of caster sugar
- Salt and pepper
- Chopped fresh parsley to garnish
Method
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- Arrange the spinach leaves in a large shallow serving bowl.
- In a large saucepan gently heat the orange juice, oil, sugar and caraway seeds, stirring frequently. Remove the pan from the heat.
- Taste and then season with salt and pepper.
- Add the beetroot to the pan and stir well.
- Spoon the beetroot onto the spinach leaves and garnish with the chopped parsley.
- Serve as a starter or as an accompaniment to meat or fish.
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