Directions:
- Roast the beetroot and garlic (reserve 2 cloves) under tin foil for approx 1 - 1.5 hours (until skewer enters easily).
- Peel and dice the beetroot when cooled (but still warm to take up the taste of the dressing).
- Zest 1 tsp of orange. Juice half the orange. Mix the juice and zest with 2 crushed cloves of garlic, 1/2 the walnuts - add vinegar and salt and pepper to taste. Dress the warm beetroot.
- Serve out the spinach mix on individual plates (or place in bottom of large salad bowl), and dish out the beetroot mix.
- Crumble the feta evenly over the plates along with the rest of the walnuts to create lots of different textures.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.79 Kcal (652 kJ) | ||
| Calories from fat | 108.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.07g | 19% | |
|---|---|---|---|
| Cholesterol | 17.8mg | 6% | |
| Sodium | 256.47mg | 11% | |
| Potassium | 356.16mg | 8% | |
| Total Carbs | 6.59g | 2% | |
| Sugars | 2.9g | 12% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 7.5g | 15% | |
| Vitamin C | 23.7mg | 39% | |
| Iron | 1.9mg | 10% | |
| Calcium | 157.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 160.06 Kcal (670 kJ) | ||
| Calories from fat | 111.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.4g | 19% | |
|---|---|---|---|
| Cholesterol | 18.29mg | 6% | |
| Sodium | 263.49mg | 11% | |
| Potassium | 365.91mg | 8% | |
| Total Carbs | 6.77g | 2% | |
| Sugars | 2.98g | 12% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 7.7g | 15% | |
| Vitamin C | 24.3mg | 39% | |
| Iron | 1.9mg | 10% | |
| Calcium | 161.9mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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