Roasted Beetroot & Spinach Salad with Yogurt Dressing
Healthy
Type of Dish Salad

Ingredients
- 6 medium beetroots
- 200 g (1/2 lb) baby spinach leaves
- 1 red onion (thinly sliced)
- 60 ml (2 oz) low fat yogurt
- 8 g (1/2 Tbsp) ginger (grated)
- 15 ml (1 Tbsp) extra virgin olive oil
- to taste sea salt
- to taste black pepper
- 1/2 lemon (juiced)
Preparation
- To make the dressing whisk together yogurt, ginger, olive oil, lemon juice and season with salt and pepper.
- Wash the beetroots, wrap them in tinfoil and bake the in the oven at 180°C (350°F) for about 1 1/2 hours, until soft when pricked with a fork. Leave the beets to cool, peel them and cut into wedges.
- Mix the spinach leaves and red onion together and put into serving bowls. Scatter the cooked beetroot on top and drizzle with the ginger dressing.
Further Information
Yield 4
Preparation Time is approxmiately 30 minutes.
Cooking Time is approxmiately 50 minutes.