Ingredients
- 6 medium beetroot with fresh leaves
- 100g sultanas or raisins
- 1 onion, halved and finely sliced
- 3 tbsp olive oil
- 100g baby spinach leaves
- 2 tbsp pine nuts, toasted
- 100g feta
- Sea salt and black pepper
- Dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 to 2 tbsp lemon juice
Method
Cut the stems and leaves from the beetroot and set aside. Scrub the beetroot and cook in a large pot of simmering water for 1 1/2 to 2 hours, until tender when pierced with a skewer. Rub the skins off under cold running water, cut into wedges and toss with 1 tbsp olive oil to coat.
Wash the stems and leaves and roughly chop. Pour 150ml boiling water over the sultanas and leave for 20 minutes, then drain. Whisk the dressing ingredients in a large bowl.
Heat 2 tbsp olive oil in a non-stick fry pan and cook the onion over medium-high heat, tossing well for 10 minutes until golden brown. Add the sultanas and pine nuts, tossing well.
Cook the beetroot stems and leaves in simmering salted water for 2 minutes. Add the spinach for 15 seconds, then drain immediately. Toss the greens in the dressing, divide between four plates, top with the fried onions and scatter with crumbled feta and pine nuts.
