You can't beat a beetroot

This superfood is packed with many health promoting antioxidants and nutrients such as beta-carotene, foliate, potassium, iron and vitamin C. The purple pigment in beetroots contain antioxidants that help protect cells from free radical damage preventing the risk of heart disease and certain cancers. Try this delicious salad recipe

Ingredients (serves 6)

* 6 medium (about 2 bunches) beetroot, ends trimmed
* 60ml (1/4 cup) olive oil
* 100g (1 cup) walnut halves
* 60ml (1/4 cup) Red vinegar
* Salt & freshly ground black pepper
* 1 x 150g pkt baby spinach leaves
* 100g goat's cheese, crumbled

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Method

1. 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.

2. 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.

3. Add the vinegar to the walnut mixture. Taste and season with salt and pepper.

4. Divide the baby spinach leaves and beetroot among serving plates. Sprinkle with goat's cheese and drizzle with walnut dressing. Serve immediately.