Beetroot and Spinach Salad

Beetroot and Spinach Salad

The Savvy Dietitian is simply a genius - she has such great knowledge about food and creates incredible recipes too! We love sharing her information and ideas, and here’s one of her gorgeous recipes for you to enjoy.

Make sure you follow her on Instagram at @thesavvydietitian

400g Pumpkin, cubed
1 x 250g vacuum beets
Pine nuts, lightly toasted
Baby spinach and rocket mix
Olive oil
Sticky Balsamic Premium Raspberry

1. Preheat oven to 200C
2. Toss pumpkin with olive oil, salt and pepper. Spread on lined baking tray and bake for 20 minutes. Then flip pieces and bake for a further 10 minutes or until golden.
3. Dressing: 1 tablespoon Sticky Balsamic Premium Raspberry + 1 tsp honey mixed well (you can add more sweetness if required)
4. In a bowl add the spinach and rocket mix and half the dressing and mix, then add the pumpkin and the remaining dressing and mix gently.
5. Crumble feta on top and sprinkle with toasted pine nuts


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