Healthy Roasted Beetroot SaladVeg

1

Wash the beetroots thoroughly and chop off the ends.

2

Lightly score the surface of the beetroots on all sides.

3

Place the beetroots and the halved garlic pod onto a sheet of aluminum foil.

4

Drizzle generously with olive oil and sprinkle with salt, rubbing the seasoning into both the beetroots and garlic to ensure they are well-coated.

5

Wrap the foil tightly to create a sealed packet.

1

Place the foil packet in a preheated oven at 180°C and roast for 30 minutes, or until the beetroots are tender when pierced with a knife.

2

Once cooked, remove from the oven and allow them to cool completely.

1

Once the roasted garlic is cool, remove the peels and squeeze the soft garlic content into a mixing bowl.

2

Add olive oil, balsamic vinegar, honey, salt, and crushed black pepper to the bowl.

3

Mash the garlic pieces with a fork or whisk and mix everything thoroughly until well-combined.

1

Roughly chop the fresh mint leaves.

2

Peel the cooled beetroots and dice them into bite-sized chunks.

3

In a large salad bowl, combine the diced beetroots, torn spinach leaves, carrot strips, and onion slices.

4

Add the chopped walnuts and crumble the feta cheese over the top.

1

Drizzle the prepared dressing over the salad ingredients.

2

Toss everything together gently so that all elements are evenly coated with the dressing, and serve immediately.