This delicious beetroot salad makes the most of the those amazing flavors of roasted beetroot. This salad works so well as both a summer and winter salad.
Enjoy this salad with a BBQ in salad, or as a winter salad as a side to a warming, comforting main course.
This was inspired by my roast pumpkin salad on this site, and pairs well with this Thermomix lasagne.
Ingredients and substitutions
- Baby spinach leaves - The baby spinach leaves can be substituted with arugula leaves, beetroot leaves or any other loose salad leaves.
- Roasted beetroot - Use either home roasted beetroot, or store-bought roasted beetroot
- Feta cheese - The feta cheese can be substituted with any soft cheese suitable for salads.
- Walnuts - Substituted the walnuts with any other variety of nuts or even seeds.
See recipe card for quantities.
Instructions
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Combine all spices into a large bowl and mix thoroughly into lean ground beef
Form into ball shape with your hands
Press into patties on the tray
Place into oven at 350 fahrenheit
Hint: Toast the walnuts in a dry skillet before adding to the salad for a deeper, nuttier flavor.
Equipment
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Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
These ingredients do/don't stand up well to freezing for X days/weeks/months.
Top tip
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