Autumn is full of colour, and norwegian beets are in season. This salad featuring different textures with both heat-treated and raw beetroot of different varieties. The salad gives you a mixture of the sweetness from the beets, and the honey, salt from the feta cheese and bitterness from the lemon zest.
Ingredients
- 1 dl olive oil
- 1 x golden beet
- 1 x beetroot
- 1 x polka beet
- 1 x pear
- 1 pinch walnuts
- 200 g fresh baby spinach
- 100 g feta cheese
- 3 tbsp balsamic vinegar
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- ¼ handful fresh mint
- 1 tbsp honey
- ½ tsp lemon peel
Method
- Scrub beets to remove any dirt, and cut them in four. Place them on a baking sheet and sprinkle with olive oil, salt and pepper. Roast for about 45 minutes, until tender.
- Stir consistently until nuts are toasted and honey has caramelized, about 3 minutes. Place hot nuts onto paper, and let it cool.
- Make a really tasty balsamic vinaigrette by mixing together honey, 0.5 dl olive oil, dijon mustard, balsamic vinegar, salt and coarsely ground pepper.
- Rinse the spinach and add to a plate. Slice pear and polka beets. Add the roasted beets & caramelized walnuts. Top with fresh feta and some fresh mint leaves, and pour over the balsamic vinaigrette, and lemon zest.
