In the beginning there was Roast Beetroot Salad

I am UBER technologically challenged. This first post, if it appears, will be an outstanding personal achievement. So you can all post comments telling me how amazing I am and maybe I will be encouraged (word 'du blog', btw!) to continue - instead of hoping someone else takes up the self appointed editor post I have given myself, (is that a double negative?). Maybe I should quit while I'm, er, ahead?

This blog seemed like a really good idea- it is no secret that I need help and suggestions on a regular basis... so hopefully we can 'extend the blessing' of those awesome recipes we invent serendipitously, read online or in a magazine (am I the only one always in recipe scout mode?), or filch from someone else. I may have to name names and make a 'requests' list....

So, I had to put up something to start off, didn't I? As it happens, my laptop is dead. So I am borrowing my husband's, on a semi-permanent basis. Long story short, all MY recipes are on my now inaccessible hard drive. Unless by some miracle my MOTH (Man of the House) backed it up somewhere. Heaven knows where right now, so until I do, I thought I would share a salad I made - let's just say more than once, over the Christmas period. Cheap. Easy. Delicious. And it does have nuts. Not really kid friendly, well, not my picky wee darlings, but the adults all had seconds. And then some. I started making double amounts just so I had some for left overs. And, as it happens, I ripped it off the net. Don't judge me ;)

Roasted beetroot & baby spinach salad with walnut dressing

6 medium beetroot, ends trimmed
1/4 cup olive oil
1 cup walnut halves
1/4 cup red wine vinegar
Salt & pepper
1 x 150g pkt baby spinach leaves
100g goat's cheese (or feta), crumbled

Method

Preheat oven to 200°C. Place the beetroot on a baking tray. Bake in preheated oven for 1 hour or until tender when pierced with a skewer. Remove from oven and set aside for 15 minutes to cool slightly. (Wearing rubber gloves to avoid staining your hands), peel beetroot and cut into wedges.

Meanwhile, heat the oil in a small frying pan over medium heat. Add the walnuts and cook, tossing, for 2-3 minutes or until lightly toasted. Remove from heat and set aside to cool.

Add the vinegar to the walnut mixture. Taste and season with salt and pepper.
Divide the baby spinach leaves and beetroot among serving plates. Sprinkle with goat's cheese and drizzle with walnut dressing. Serve immediately.