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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a covered barbecue on medium. (Alternatively, preheat oven to 180°C.) Wrap each beetroot in foil. Place in a small roasting dish. Roast in barbecue using indirect heat, or in oven, for 30 mins or until tender. Set aside for 15 mins to cool. Wearing gloves to avoid staining your hands, peel and cut into wedges.
Step 2
Combine spinach and rocket, onion, pecan and beetroot in a serving bowl.
Step 3
Place oil, orange juice, vinegar, cumin and mustard in a screw-top jar. Shake to combine. Season. Pour over salad. Toss to combine. Sprinkle with fetta.
