Spinach and Feta Salad with Fresh Beetroot
The unique addition of fresh beets — known as beetroot in London — mixed with these ingredients makes for a surprising, but delicious salad that everyone at Downton Abbey would enjoy. The festive mix of sweet flavors (such as maple syrup and orange juice) would provide guests at any garden party or luncheon with an extra excuse to smile.
Yields 4–6 Servings
4 medium beets, scrubbed, trimmed, and cut in half
½ cup walnuts, chopped
3 tablespoons maple syrup
1 tablespoon unsalted butter
10 ounces fresh spinach, washed and dried
½ cup frozen orange juice concentrate
¼ cup balsamic vinegar
½ cup extra-virgin olive oil
4 ounces feta cheese, crumbled
2 oranges, sliced
1. Place beets in saucepan and cover with water. Bring to a boil, then cook for 30 minutes or until tender. Drain and cool, then cut beets into cubes.
2. Place walnuts in a skillet and briefly heat over medium-low heat. Add maple syrup and butter. Cook and stir until walnuts are evenly coated, then remove from heat and let cool.
3. In a small bowl whisk together orange juice concentrate, balsamic vinegar, and olive oil, and set aside.
4. Place a large helping of spinach leaves on plates, then divide candied walnuts among plates over greens. Place equal amount of beets over greens, then top with feta cheese. Drizzle each plate with some of the dressing, followed by orange slices.