Baby beet, lamb and spinach salad
December 16, 2016
This tasty salad is ideal as an elegant starter or as part of a healthy lunch.
- Prep: 20 mins
- Cook: 10 mins
- Yields: 4
1Preheat a barbecue plate or chargrill over medium-high heat. Brush lamb with 1 tablespoon of oil. Season with salt and pepper. Cook lamb for 5 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover with foil. Set aside for 5 minutes to rest.
2Combine spinach, feta, beets and walnuts in a large bowl. Thinly slice lamb. Add to salad. Toss to combine.
3Combine vinegar and remaining oil in a jug. Season with salt and pepper. Drizzle over salad. Serve.