January 17, 2018


Young spinach leaves - 200 gms
Light olive oil - 3 tbsp
Caraway seeds - 1 tsp
Orange juice - 1
Caster sugar - 1 tsp
Cooked beetroot - 675 gms (diced)
Salt and ground black pepper
Fresh parsley - to garnish


  • Arrange the spinach leaves in a shallow salad bowl.
  • Heat the oil in a saucepan. Add the caraway seeds, orange juice and sugar. Shake over the heat to warm through.
  • Add the beetroot and shake the pan to coat it with the dressing.
  • Spoon the warm beetroot and dressing mixture over the spinach leaves and sprinkle with the chopped parsley.
  • Serve at once either as an accompaniment or as a main course.

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