Spinach, beetroot & blood orange winter salad

  • Cook: 65 min
  • Servings: 2

Ingredients

Here’s how to echo good vibes with a great variety of colours. Throw in Apetina cubes with sundried tomatoes to dial up the flavour.

Prepare a steamer with boiling water and a tight-fitting lid. If you are using raw beets; prepare the beetroot by scrubbing away any dirt or soil and rinsing well. Trim any excess roots or leaves and set aside. Steam the beetroot for about 35-40 minutes (depending on size) until tender.

Remove the skins of the beets and slice into 2cm wedges, try to keep the varieties separate as they bleed into each other. Whilst the beetroot is cooking you can prepare the oranges by topping & tailing the oranges and then removing the skin and pith from the sides. Slice the oranges into segments and set aside, keeping any juices for dressing the salad.

In a large salad bowl, mix the prepared spinach, beetroot, orange segments, mint leaves, any orange juices and add the Apetina cubes with sundried tomatoes including all of the dressing. Mix gently and serve sprinkled with pumpkin seeds and a few vigorous twists of freshly milled pepper. Boom. You’re done.

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