Recipe: Raspberry & Beetroot Salad

Thanks to the beautiful ladies of spaQ, we’ve got a delicious and easy-to-make recipe for the salad everyone’s addicted to at spaQ! With raspberries, feta, roast beetroot and rocket – we’re getting hungry just thinking about it!

INGREDIENTS:

  • 1 bunch baby or small beetroots washed, trimmed & halved.
  • 4 whole garlic cloves, peeled
  • 2 tablespoons olive oil
  • Himalayan salt & pepper to taste
  • 3-4 beetroot leaves
  • 2 good handfuls of rocket
  • 100g Persian Feta broken roughly in to comfortably proportioned chunks
  • 1/2 cup mixed seeds & nuts (we’re loving a mixture of walnuts, pine nuts, pumpkin and sunflower seeds)
  • 1/2 raspberries
  • 2 teaspoons the finest balsamic vinegar dressing you can get your hands on!

 

METHOD:

  1. Preheat the oven to 180 degrees.
  2. Pop them in a baking dish & toss with oil, garlic, salt & a generous grind of pepper then roast for approximately 30 minutes.
  3. Wash & drain the rocket & beetroot leaves (spinach is also a tasty addition!) then dress with that fine, fine balsamic dressing.
  4. Toast the nuts and seeds very carefully for a couple of minutes or so until they start to smell ohhh so good. Make sure you shake, shake, shimmy that pan so the nuts & seeds don’t burn on the bottom! Set aside to cool.
  5. When the beetroot is done, let it cool a before tossing them through.
  6. When your nuts & beets are cooked & cooled, toss it all through the salad greenery, sprinke the raspberries & broken feta on top.

Book a room

You may also like

Sand Safari Arts Festival 2017

Sand Safari Arts Festival 2017

 

Find out more

Four of the Finest Fitness Fads

Four of the Finest Fitness Fads

 

Find out more

January Happenings at QT Gold Coast

January Happenings at QT Gold Coast

 

Find out more