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45 ml
25 ml
5 ml
675 g |
light
olive oil
caraway
seeds
caster
sugar
cooked
beetroot, diced
salt and
black pepper
young
spinach leaves, to serve
chopped
fresh parsley, to garnish
juice of 1
orange |
Method :
- Arrange the spinach leaves in a shallow salad bowl.
- Heat the oil in a saucepan, add the caraway seeds, orange juice, sugar and salt and pepper.
- Add the beetroot and shake the pan to coat it with the dressing.
- Spoon the warm beetroot and dressing mixture in amongst the spinach and sprinkle with the chopped parsley.
- Serve at once either as an accompaniment or as a main course.
Serves 4 - 6
Cooking Tip :
Use freshly cooked beetroot, not those that have been steeped in vinegar.
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Learn how
to cook Vegetarian Recipes
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