A Winter Salad

Let's face it, we've all over indulged during the Christmas period. The warm fuzzy feeling has worn off and we're all left feeling a little regretful and wobbly. Or is it just me? But winter doesn't have to mean stews and roast dinners, there are some beautiful vegetables in season and it's time we remembered them.

Winter Beetroot Salad with a Wholegrain Mustard Dressing and Fresh Spinach

Serves 2

3 Different Beetroot varieties (try to get hold of a Golden Beetroot for its delicate sweetness)

1 Small Packet of Fresh Baby Spinach

1 Small Red Onion

1 tbsp Whole Grain Mustard

1 Garlic Clove, thinly sliced

2 tbsp Extra Virgin Olive Oil

1 tsp Cider Vinegar

Method

Roast your beetroots and red onion in the oven for 1 hour at 160C.

Let them cool slightly before thinly slicing your beetroots and red onion. 

Mix together in a bowl with the baby spinach.

In a jug or small container, mix your mustard, garlic, cider vinegar. 

Slowly add the olive oil, whilst whisking the mixture.

Pour over your salad and use tongs (or your well washed hands!) to ensure the dressing covers every little leaf.