Lunch, Accompaniments

Beetroot, Date & Roasted Almond Salad

Baby spinach, sweet chewy medjool dates, soft goats cheese and our Salad Beets, this could be our favourite salad ever! Works as wonderfully light main or perfect BBQ side dish .

Difficulty Easy
Time 20 mins
Serves 4
Diet Gluten Free, Vegetarian
  • 400g baby leaf spinach, washed and dried

    100g almonds

    15ml Rapeseed oil

    1 tsp smoked paprika

    Salt & pepper

    1 red onion, thinly sliced

    100g goats cheese

    80g Medjool Dates, pitted and sliced

    1 jar of Baxters Salad Beets

Salad Beets
Salad Beets
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Drizzle the almonds with oil and sprinkle over the paprika and season.

Bake in the oven at 170°C for 8 minutes.

Drain the beetroot retaining the liquor and pat dry with kitchen paper.

Place the sliced onion in a bowl and add 2 tablespoons of the beet liquor to soften the onion, then set aside for 10 minutes.

Mix all ingredients in a bowl and mix well.

Divide into serving bowls and top with crumbled cheese.

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