SPINACH AND BEETROOT SALAD

Ingredients:
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

Method:

• 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.