Baby spinach and beetroot salad

Almost all of my meals include, or consist entirely of a salad or salads. Generally our salads include whatever fresh ingredients we have. In this case I have to admit a weakness I have for baby spinach at this time of the year. Unfortunately the best baby spinach seems to come from Woolworths and is grown in Kenya. So all the hype (and it really is a con) about Woolworths and their sustainable approach to food, any organic benefit that may have been calculated as part of the agricultural process is negated by the carbon footprint of flying the stuff across the continent and refrigerating it for days and weeks and months. And this goes with all of their food – read the labels to see where it comes from. Thats if you can get past the layers and layers of plastic they insist in suffocating everything with. I have tried growing it, but it didn’t work that well. So I guiltily admit that I venture sceptically into the beast for elicit packets of baby spinach goodness.

Salad ingredients:

  • Baby spinach
  • 1 grated beetroot (fresh)
  • spring onions
  • baby tomatoes
  • avo
  • 1 round of feta
  • Toasted almonds

The amounts you use depend on the number of people and availability of salad goodies. The fresh, raw beetroot is delicious grated. I wish I had sprouts as they would have been a great addition. I will be growing some shortly which I will explain when it happens. For me the most important thing about a salad is its dressing.

Dressing ingredients:

  • 2 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp balsamic
  • 1 tsp mustard
  • 1 tsp honey
  • 1 tsp chilli sauce
  • Finely chopped dill (in this case I used dry dill as fresh dill doesn’t seem to be in season)
  • Salt and pepper to taste

For this meal we had this salad with blue cheese pasta. The pasta started turning pink!

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