I made this salad after getting home Anzac day and feeling terrible. Not sick but the whole previous swing of husband being home and the relaxed nature that comes with it took its toll. As on most weekends there is often too much of a lot of things and ordinarily we keep things pretty much on track but this past swing things got out of control with too many chips, chocolates and alcoholic beverages.
So given that I ate enough Smith chips to make a small raft with I needless to say two days into the start of swing my body was screaming at me to do something and even though the normal eating had returned it felt as though the past month was still purging from my body. And so Beetroot (and carrot usually together) have always been my go to item when I get the occasional hang over. I know not everyone’s hang over cure but I swear by it so with a hangover of the other kind I devoured this faster than you could say ‘no more Smiths chips shall enter my tummy- this week’.
This recipe is from the taste website and it calls for roasting your beetroot which you could do but I didn’t have fresh on hand and so I used what I had whole baby beets in a canned drained. I think it worked just as well as a cold salad..the fresh beets roasted however would be a perfect winter side.
So if your after a quick healthy and tasty salad that will help purge the over indulgence that come with the weekend give this a go. And remember beeteroot and carrot a hangover cure I swear.
Beetroot and Fetta salad..
- 1 medium beetroot (or a small tinned and well-drained beetroot lets be practical here)
- 50g baby spinach
- 1/2 small red onion, thinly sliced
- 75g feta cheese, crumbledsliced cubed what ever you can manage.
- 1/4 cup walnuts, lightly toasted
- 2 tablespoons orange juice
- 1 tablespoon olive oil
- 1/2 teaspoon dijon mustard
- Preheat oven to 180°C/160°C fan-forced. Wash beetroot. Pat dry. Wrap in foil. Place on a baking tray. Roast for 1 hour or until tender. Cool for 15 minutes. Meanwhile prepare remaining ingredients. Wearing gloves, peel and discard skin from beetroot. Cut beetroot into 2cm pieces or…… drained whole tinned beetroot cut halved and quartered.
- Combine spinach, onion, feta, walnuts and beetroot in a bowl. Toss to combine.
- Place orange juice, oil and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add to beetroot mixture. Toss to combine. Serve.
xxDeb
{image and original recipe from here with thanks}
