- 4 large beetroot, peeled
- 2 tbs olive oil
- 2 handfuls baby spinach leaves, washed
- 8 mandarins, peeled
- 100g feta cheese
- handful basil leaves
Marmite™ dressing:
- 1/4 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tsp Marmite™
- 1 tsp mustard
- 2 tbs lemon juice
Beet and feta salad with Marmite™ dressing
Serves: 4
Prep: 10
Cook: 30
Ingredients
Method
- Preheat oven to 180°C. Cut beetroot into bite sized pieces. Lay on a baking tray and drizzle with olive oil. Bake in oven for 30 minutes until tender. Allow to cool.
- Arrange the spinach leaves on four serving plates. Top with pieces of beetroot, mandarin segments and crumble over the feta cheese.
- To make the dressing, mix all the ingredients together in a glass jar, give it a good shake. Drizzle Marmite™ dressing over the salad and garnish with basil leaves.
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