choose your fav
For the salad:
6 small beetroots, scrubbed and quartered
1/2 head of cauliflower, cut into small florets
3 tbs olive oil
2 tbs balsamic vinegar
1 tbs honey
salt and pepper
100g baby spinach leaves
For the dressing:
3 tbs mustard – a mix of dijon and seeded works well
3 tbs apple cider vinegar
1 tbs honey
2 tbs olive oil
1 clove garlic, crushed
Preheat oven to 180ºC before preparing the beetroot and cauliflower
In a baking tray, drizzle the quartered beetroot with 2 tablespoons of olive oil, honey and balsamic vinegar and a good sprinkling of salt. Roast in the oven for ~50 minutes, or until tender when pierced with a fork.
After the beetroot has been in the oven for approximately 30 minutes, add the cauliflower to another baking tray and drizzle with 1 tablespoon of olive oil, salt and pepper and add it to the oven.
5 minutes before the beetroot is due to come out of the oven, add the walnuts to the baking tray and cook for the last 5 minutes.
While everything is in the oven, make the salad dressing by combining all ingredients in a screw top jar and shaking well. Taste and season as desired.
Remove the baking trays from the oven and allow to cool for 10 minutes or so.
Arrange the spinach in a salad bowl and top with the roasted beetroot, cauliflower and walnuts. Crumble the feta on top and finish it off with the dressing.