Oven roasted beetroot with fresh strawberry & orange slices, raw pecan nuts and grated carrot on a bed of baby spinach with a light lemon dressing OR what I like to call “The Spring Salad”.
I named this salad “The Spring Salad” because it is made up of the best of the “end of winter” fruits & veggies as well as a pop of fresh flavor from the strawberries – which is a summer fruit.
-1 medium beetroot (roasted in foil)
-1 medium carrot
-5 medium strawberries
-10 raw pecan nut halves
-3 cups baby spinach (or 1 big handful)
-a squeeze of fresh lemon juice
-1 teaspoon olive oil
-sea salt & cracked black pepper (to taste)
-roast the beetroot in foil at 180 degree’s Celsius (360 F) for 40-60 minutes (or until soft)
-once cooked, leave the beetroot to cool and remove peels (if fully cooked, peels should come off easily)
-rinse all fresh ingredients
-peel and slice the orange
-remove the stalks from the strawberries and slice
-peel and grate the carrot
-roughly chop the baby spinach
-mix all ingredients together in a salad bowl
-add the raw pecan halves to salad & toss
-mix olive oil, fresh lemon juice & sea salt together in a small bowl
-drizzle over salad
-add cracked black pepper (optional)
Serve fresh, eat & enjoy!