Beetroot salad with cumin and orange dressing

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How to make Beetroot salad with cumin and orange dressing

  • Yield : 8
  • Prep Time : 0:40
  • Cook Time : 0:30
  • Total Time : 1:10

Ingredients

  • 400g pkt baby beetroot
  • 2 x 120g pkts Coles Australian Baby Spinach & Rocket
  • 1 red onion, thinly sliced
  • 1/2 cup (60g) pecans, toasted, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons orange juice
  • 1 tablespoon white wine vinegar
  • 2 teaspoons cumin seeds, toasted, lightly crushed
  • 1 teaspoon wholegrain mustard
  • 100g marinated fetta, crumbled

Method

  • Step 1 Heat a covered barbecue on medium. (Alternatively, preheat oven to 180C.) Wrap each beetroot in foil. Place in a small roasting dish. Roast in barbecue using indirect heat, or in oven, for 30 mins or until tender. Set aside for 15 mins to cool.
  • Step 2 Wearing gloves to avoid staining your hands, peel and cut into wedges.
  • Step 3 Combine spinach and rocket, onion, pecan and beetroot in a serving bowl.
  • Step 4 Place oil, orange juice, vinegar, cumin and mustard in a screw-top jar. Shake to combine. Season. Pour over salad. Toss to combine. Sprinkle with fetta.

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