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Categories:Viewed: 45 - Published at: 7 years ago
Ingredients
- 4 medium beets, trimmed
- 2 tbsp red wine vinegar
- 4 oz green beans, trimmed and cut into 1-inch lengths
- 2 oz baby spinach leaves
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
- 1/3 cup walnuts
- 1/2 cup crumbled feta cheese
- 4 slices sourdough bread, to serve
Method
- Preheat the oven to 400°F. Line a baking pan with foil.
- Peel and cut beets into 1/4-inch thick slices. Place on prepared pan. Spray with no stick cooking spray. Sprinkle with freshly ground black pepper.
- Roast beets for 30 mins, or until tender. Drizzle with 1 tbsp of the vinegar. Cool in pan on a wire rack.
- Meanwhile, cook beans in a medium saucepan of boiling water for 2-3 mins, or until bright green and tender. Drain; refresh under cold water. Place in a large bowl with spinach and parsley. Whisk oil and remaining 1 tbsp vinegar; drizzle over spinach mixture. Toss to combine.
- Arrange beets on a large serving plate. Sprinkle with 1/2 the walnuts. Top with spinach mixture, feta and remaining walnuts. Serve with bread.
