Recipe Of Canned Beetroot, Spinach & Raspberry Salad
Ingredients :
8 beetroot's, skin on (or 850g baby beets)
100g Coles spinach
125g You'll love Coles brie, chopped
¹/³ cup walnuts, roasted and chopped
Raspberry Dressing:
125g punnet fresh raspberries
¼ cup olive oil
2 tbsp white vinegar
1 tsp white sugar |
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Preparation :
Preheat barbecue to high (or oven to 200°C or 180°C fan). Wrap beetroot in foil and cook in covered barbecue (or oven) for 50-60 mins until tender. Wearing gloves, peel and chop beetroot. Mix with spinach leaves, brie and walnuts. To make Raspberry Dressing, combine ingredients in a small jug and whisk. Season to taste with sea salt and cracked pepper. Spoon over dressing to serve. |
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