Baby Spinach, Golden Beet and Feta Salad
A simple and colourful salad with creamy feta. Only 4 main ingredients for this delicious baby spinach, golden beet & feta salad. Golden beets are super sweet and even better if you can find the baby ones. I have also used purple carrots to add some colour but the usual orange carrots would work too. The creaminess of the feta and sweet crunch of the thinly sliced beets and carrots make a delicious combination.
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| Baby Spinach, Golden Beet and Feta Salad |
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Any other additions you have on hand like avocado would also be lovely and thinly sliced radish if you wanted to add some extra colours. I love eating a rainbow of veggies, a balance of greens and various colours not only looks good but with each colour group having their own unique beneficial properties.
BABY SPINACH, GOLDEN BEET AND FETA SALAD
Serves 4-6 as a side
Prep Time: 15 minutes
You will need:
- 300gm baby spinach
- 1 large golden beetroot, peeled and thinly sliced (or a few baby beets)
- 1 purple carrot
- 60gm feta cheese
- extra virgin olive oil
- balsamic vinegar
- sea salt
Method:
- wash and spin dry baby spinach, place in a large salad bowl
- peel and thinly slice golden beetroot (I used a mandolin, a peeler would also work), add to bowl
- peel and thinly slice carrot (using a mandolin or peeler), add to bowl
- sprinkly about 1/2 tsp salt over the salad
- crumble over the feta cheese
- drizzle 2 tbsp extra virgin olive oil and 1 tbsp balsamic vinegar
- toss, taste and adjust if needed
Enjoy! May xx
Baby Spinach, Golden Beet and Feta Salad
Prep time
Total time
Serves: 4-6 as a side
Ingredients
- 300gm baby spinach
- 1 large golden beetroot, peeled and thinly sliced (or a few baby beets)
- 1 purple carrot
- 60gm feta cheese
- extra virgin olive oil
- balsamic vinegar
- sea salt
Instructions
- wash and spin dry baby spinach, place in a large salad bowl
- peel and thinly slice golden beetroot (I used a mandolin, a peeler would also work), add to bowl
- peel and thinly slice carrot (using a mandolin or peeler), add to bowl
- sprinkly about ½ tsp salt over the salad
- crumble over the feta cheese
- drizzle 2 tbsp extra virgin olive oil and 1 tbsp balsamic vinegar
