Beetroot, spiced almond, date and feta salad
Nadia Lim's beetroot salad recipe is a stunner - and it's the perfect side dish to see you through the summer season.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 3 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/2 red onion, thinly sliced
- 3 beetroot large or 4 medium, peeled, cut into 2-3cm cubes
- olive oil, for cooking
- 1/2 cup raw almonds, chopped
- 3 cloves garlic, chopped
- 1 tablespoon ground sumac
- 1/2 teaspoon chilli flakes
- 120 grams baby spinach and/or baby beetroot leaves
- 4-5 medjool dates (or 6-8 regular dried dates), chopped
- 75-100g feta, crumbled
- extra virgin olive oil for dressing salad
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