Ingredients
3 medium beetroot or 1 bunch of baby beetroot, leaves and roots trimmed
2 tablespoons olive oil extra virgin
150 g goats cheese feta crumbled
½ cup Greek yogurt
¼ cup orange juice freshly squeezed
¼ cup mint leaves chopped
½ cup macadamia nuts roasted
1½ tablespoons balsamic vinegar
sea salt
freshly ground pepper
2 cups (100g) baby spinach leaves
3 tablespoons olive oil extra virgin
Instructions
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Preheat oven to 200°C.
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Rub a little olive oil over each beetroot, then wrap each in a piece of foil. Place on a baking tray and bake for 40-60 minutes or until tender. Set aside for 10 minutes, or until cool enough to handle then peel away skin. Cut each beetroot into bite size pieces. Transfer to a shallow dish and pour over orange juice. Set aside to cool.
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Crumble the cheese into a small bowl.
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Fold the yoghurt and mint leaves together. Cover and refrigerate until required.
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Heat the remaining oil in a small non-stick frying pan over a medium heat. Add the macadamias and stir over low heat 1-2 minutes.
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Remove from the heat, pour in the balsamic vinegar and toss to coat macadamias.
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Remove beetroot from orange juice liquid, reserving the juice.
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Arrange the baby spinach leaves and goats feta in a serving platter. Whisk the extra virgin olive oil into the remaining orange juice mixture and season with salt and pepper.
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Dollop minted yoghurt mixture over the beetroot.
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Scatter the salad with balsamic macadamias and lightly drizzle with orange dressing.
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**Recipe via Australian Macadamia Society.
