How to make warm spinach, shallot and baby beetroot salads? Warm spinach, shallot and baby beetroot crab salad recipes and ingredient shared on our page.
250 gram shallots
2 tbsp extra virgin olive oil
300 gram small raw beetroots, leaves reserved to serve
4 large garlic cloves, thinly sliced
75 gram walnut pieces
350 gram baby spinach leaves, washed and dried
2 medium fennel bulbs, trimmed and thinly sliced
1 tbsp dried pink peppercorns
1 tbsp cider vinegar
5 tbsp medium olive oil
Preheat the oven to 190°C ( Fan 170°C), gas 5. Toss the shallots with half the oil and a sprinkling of sea salt in a roasting tin. Roast for 30 minutes.
Meanwhile, put the beetroots into a saucepan of cold salted water and bring to the boll. simmer for 15 minutes, or until just cooked, then drain and pop out of their skins.
After 30 minutes, add the garlic to the roasting shallots, drizzle with the remaining tbsp of oil and roast for a further 10 minutes.
Add the beetroots and walnut to the tin, toss to coat in the oil and roast until the garlic is golden a furter 5-10 minutes.
Put the spanich in a large salad bowl and scatter with the fennel.
To make the dressing, crush the peppercorns and 1/4 tsp of salt, and mix in the vinegar. Whisk in the olive oil a little at a time.
Spoon the shallots, garlic, walnuts and beetroots onto the spinach and fennel, and pour over the dressing. Add the beetroot leaves, toss everything well and serve while still warm.
If you can’t find raw beetroor, use coked baby beetroots (not in vinegar) and add to the roasting tin with the walnuts. Your enjoy meal!