ROASTED BEETROOT & SPINACH SALAD WITH GINGER DRESSING

RECIPE

For 4 portions

6 Medium Sized Beetroots

200g Baby Spinach Leaves

1 Red Onion (Thinly Sliced)


Ginger Dressing

50ml Low Fat Yogurt

8g Grated Ginger

15ml Extra Virging Olive Oil

Salt & Black Pepper To Taste

Juice of 1/2 a Lemon


Method

Wash the beetroots and wrap them in tinfoil. Bake the in the oven at 160-180C for about 1 1/2 hours, until soft when pricked with a fork. Leave the beets to cool. peel them and cut into wedges. 

How to serve.

Mix the spinach leaves and red onion together and put into serving bowls. Scatter the cooked beetroot on top and drizzle with the ginger dressing.




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