German Spinach and Beetroot Salat with Walnuts and Feta

5 from 3 votes

A simple family favorite. A healthy salad with minimal chopping and bursting with flavours and different textures.

Course Side Dish

Cuisine German

Prep Time 10

Total Time 10

Servings people

Calories 419kcal

3 ½ oz spinach fresh
1 lb beetroot about 4 medium beets, cooked or roasted, you can buy it ready-boiled or use canned beets.
5 oz feta cubed, can be replaced with goats cheese
½ cup walnuts (about a handful) crumbled between your fingers
3 tablespoon sunflower seeds

To boil the beetroot: remove the stems, rinse the beetroot in clean water, and then boil in a pot of water for approximately 25-35 minutes. (Exact time depends on the size of the beets). The beets are easier to peel once boiled.
1 lb beetroot
To roast the beetroot: preheat your oven to 200°C/ 400°F. Remove the stems, and clean the beet with water. Chop the beets into 1 ½ chunks and place them onto a baking tray. Toss a little olive oil over them and roast for 35-40 min.

Combine all the dressing ingredients in a jar, and shake to mix well.
3 tablespoon sunflower seeds, 4 tablespoon olive oil, 2 tablespoon balsamic vinegar, 1 teaspoon dijon mustard, 1 teaspoon honey
Place the washed spinach leaves in a bowl. Sprinkle over the chopped beetroot. With your fingers crumble over the feta and sprinkle with the walnuts and sunflower seeds.
3 ½ oz spinach
Drizzle over the beetroot salad dressing and combine all ingredients before serving. Serve at room temperature.
5 oz feta, ½ cup walnuts