Serves 6 as a Side
A crunchy refreshing salad, perfect for warmer weather. This recipe is derived somewhat from the beetroot salad recipe in the EDC, but the spinach, nuts and fetta included in my version gives it more flavour and some different textures.
What's in it?
200g carrot, peeled and roughly chopped into 3-4 pieces per carrot
200g fresh beetroot, peeled and quartered
1 large apple, cored and quartered
1/4 red onion
2-3 springs coriander
10g olive oil
10g lemon juice
150g soft fetta, crumbled
150g baby spinach leaves
How do I make it?
1. Place walnuts in mixing bowl and chop for 2sec / reverse / speed 5. Set aside.
2. Place all other ingredients in bowl except spinach and fetta and chop for 2sec / speed 5. Scrape down sides of bowl and then chop for a further 2sec / speed 5.
3. Add chopped vegetables to walnuts and toss with spinach and crumbled fetta.
4 ProPoints per serve.
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