Beetroot and citrus work surprisingly well together to create a balance of sweet, tart and earthy tones create a hearty side salad or refreshing meal of its own. Throw it together in minutes and enjoy.
Ingredients
4 beetroot
150g baby spinach
3 oranges
1/4 cup toasted pine nuts
1/4 cup Birch & Waite French Vinaigrette
Method
Wash and trim beetroot. Wrap in foil and place on a baking tray. Bake in moderate oven 1 1/2 hours or until tender. Test with a skewer. Let cool, peel and slice
Peel and segment oranges, removing all pith
Combine salad ingredients in a serving bowl. Add Birch & Waite French Vinaigrette just before serving. Toss to combine
