This vibrant Beetroot and Macadamia Nut Salad combines the earthy sweetness of roasted beetroots with the crunch of toasted macadamia nuts. Tossed with fresh mint, basil, and baby spinach, and topped with juicy cherry tomatoes and creamy Persian feta, it’s finished with a drizzle of balsamic glaze for a perfect balance of flavors. Ideal as a light lunch or a refreshing side dish, this salad is as nutritious as it is delicious.
Nutrition per serving
- Calories 225
- Fat 6.7g
- Saturates 0.9g
- Proteins 7.9g
- Carbs 34.9g
- Sugars 27g
- Salt 230.5mg
- Fibres 5.7g
Ingredients
- 100 g macadamia nuts
- 4 large beetroots
- 2 tsp sumac
- 1 tbsp honey
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1⁄2 bunch mint
- 1⁄2 bunch basil
- 50g baby spinach leaves
- 1 punnet mixed colour cherry tomato, halved
- 100 g Persian fetta in oil
- 50 ml balsamic glaze
Instructions
-
Step 1
For macadamia nuts
- Place the macadamia nuts onto the universal tray lined with baking paper.
- Place the tray in the oven at 160 degrees and cook for 10-12 minutes in a cold oven.
- When lightly golden, remove and set aside to cool.
-
Step 2
For Beetroot
- Using foil wrap the whole beetroot with salt and pepper, and olive oil
- Place wrapped beetroot in the oven,
- Cook beetroot at 1600C for 35-45 minutes on level 3, then set aside to cool.
- Once cooled, take the tin foil, and peel the beetroot with your gloves on,
- Then cut into a wedge-shaped pieces
-
Step 3
To assemble
- While the beetroot is cooking, pick the mint and basil leaves and tear them into 2-3 pieces.
- With the back of a knife or under a clean pot crush the macadamia nuts slightly.
- Place the Persian fetta in a small mixing bowl with the oil from the container.
- Using a whisk or spoon mix together until combined.
- Put the beetroot into a large mixing bowl with the spinach, basil, mint and nuts and toss until combined, then pour onto a serving plate.
- Top salad with cherry tomatoes, then add the fetta.
- Drizzle with balsamic glaze just before serving.