WILD BEET + WALNUT SALAD

Ingredients

• 180 g Baby spinach, fresh
• 180 g Arugula, raw
• 360 g Beets, baked
• 500 g Pumpkin
• 60 ml Chopped walnuts
• 120 ml Balsamic vinegar

Method

1. If using fresh beetroot - wash and wrap the baby beetroot individually in foil, then roast at 200 degrees C for about 30 minutes, until you can easily poke a knife through. Unwrap, then rinse under cold water. Cut into small quarters. (we will bake the pumpkin at the same time)
2. Slice the pumpkin into thin wedges (leaving the skin on will help the wedges keep their shape), arrange on a baking tray and roast with the beets.
3. If using jar baby beets, then remove from the juice and dice (wearing gloves is recommended)
4. Put the spinach + arugula in a serving bowl and top with the cooled beetroot and pumpkin. Sprinkle over the walnuts, drizzle with the balsamic dressing if using, and serve immediately.