(S) Beet & Spinach Salad
(S) Beet & Spinach Salad
By: Rachel's Tea
Info
Info
Servings
4
Prep-Time
-
Cook-Time
-
Cal/serving
167
Ingredients
- Cooked beets 1 lb.
- Extra virgin olive oil 3 Tbsp.
- Juice of 1 orange
- Superfine sugar 1 tsp.
- Fennel seeds 1 tsp.
- Fresh baby spinach leaves 4 oz.
- Fresh baby spinach leaves 4 oz.
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Method
- Using a sharp knife, dice the cooked beets and set aside until required.
- Heat the olive oil in a small, heavy bottom saucepan.
- Add the orange juice, sugar, and fennel seeds and season with salt and pepper to taste.
- Stir continuously until the sugar has dissolved.
- Add the beets to the saucepan and stir gently to coat.
- Remove from the heat.
- Arrange the baby spinach leaves in a large bowl.
- Spoon the warmed beets on top and serve immediately.
