Baby beet, lamb and spinach salad


December 16, 2016

Baby beet, lamb and spinach salad 5 0 5 0

This tasty salad is ideal as an elegant starter or as part of a healthy lunch.

  • Prep: 20 mins
  • Cook: 10 mins
  • 20 mins

    10 mins

    30 mins

  • Yields: 4


500g lamb backstraps

1/3 cup olive oil

100g baby spinach leaves

75g feta, crumbled

425g can baby beets, drained, halved

1/3 cup walnuts, toasted

1 tablespoon red wine vinegar


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.