BEETROOT & BLUEBERRY SALAD

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PREP TIME 15-20
SERVES 4

INGREDIENTS

600g spinach leaves

250g blueberries, halved

6 roasted beetroots, quartered

1 tbsp truffled mustard (or regular mustard)

1 tbsp honey

Juice of 1 orange

Juice of 1 lemon

Salt, to taste

½ cup olive oil

1 red onion, thinly sliced

50g truffled feta (or regular feta)

¾ cup sour cream

¼ cup pistachios, roughly chopped

METHOD

Step 1 

Combine the olive oil, lemon juice, orange juice, honey, mustard, and salt in a mason jar. Shake well to emulsify until the dressing is fully combined.

Step 2

In a large mixing bowl, toss together the spinach leaves, halved blueberries, roasted beetroot quarters, and sliced red onion.

Step 3

On a large serving platter, spread the sour cream evenly across the base. Place the tossed salad on top of the sour cream. Garnish with crumbled feta and chopped pistachios.