Spinach & Beets Salad

Spinach & Beets Salad


4 small beetroots

½ cup Serjella Extra Virgin Olive Oil

¼ cup balsamic vinegar

1 tsp lemon juice

Salt and pepper

½ cup walnuts

2 cups baby spinach

¼ cup goat cheese cubes

½ cup brown sugar


  • Preheat oven to 230°C.
  • Pierce the beets with a toothpick and place them in an oven tray.
  • Cover it with aluminum foil and roast for 45 minutes.
  • Remove the skin off the beets and slice them.
  • In a small bowl, mix olive oil with balsamic vinegar, lemon, salt and pepper.
  • Add the walnuts to a large pan on low heat with brown sugar. Stir for 10 minutes until caramelized.
  • In a large bowl, add the spinach and beets slices.
  • Add the caramelized walnuts and goat cheese on top.
  • Pour dressing and mix to coat.

Enjoy it!

45-55 minutes
4-6 People