Roasted beetroot and orange salad | Women's Weekly Food
Wear gloves when peeling beetroot to stop the juice from staining your hands. Note
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.womensweeklyfood.com.au.
Ingredients
- 1 kilogram baby beetroots, trimmed
- 2 oranges (480g)
- 75 grams baby spinach leaves
- 1/2 cup (55g) coarsely chopped roasted walnuts
- 1 tablespoon white wine vinegar
- 2 teaspoons caraway seeds
- salt and pepper, to taste
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