Ingredients

• 2 medium-sized beetroots, peeled and boiled or roasted
• 100g feta cheese, crumbled
• 50g walnuts, toasted
• 1 handful fresh spinach or arugula
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Preparation (20min)

1. Prepare the beetroots: If boiling, cook the beetroots in water for about 30-40 minutes until tender. If roasting, wrap the beetroots in foil and roast at 180°C for 45-60 minutes until soft.

2. Allow them to cool, then peel and cut into cubes.

3. Toast the walnuts: Heat a small pan over medium heat, add the walnuts, and toast them for about 3-4 minutes, stirring often, until fragrant.

4. Assemble the salad: In a large bowl, combine the beetroots, spinach or arugula, crumbled feta cheese, and toasted walnuts.

5. Make the dressing: In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper to taste.

6. Serve: Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Allergy-Friendly & Dietary Adaptations

Gluten-Free: This salad is naturally gluten-free.

Vegetarian: Suitable for vegetarians.

Nut Allergy: Contains walnuts. To make it nut-free, substitute with seeds such as pumpkin or sunflower seeds.

Dairy: Contains feta cheese, so it's not suitable for dairy-free or vegan diets unless you swap the feta for a plant-based alternative.

Low-Calorie: A light and nutritious option for those looking to watch their calorie intake.

Rich in fiber: Beetroot and spinach add fiber, supporting digestion.