Ingredients
Dressing
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- 2 tbsp roasted almonds roughly chopped
- ground salt and pepper to taste
Salad
- 1 tbsp olive oil
- 6 small carrots halved lengthwise
- 4 medium beets ends removed and halved
- 6 medium radish ends removed and halved
- ¼ cup Danish feta
- 200 grams baby spinach or greens of choice
Instructions
- Preheat the oven to 210℃.
- Evenly spread the prepared vegetables onto a baking sheet and coat with olive oil. Bake for 30 minutes or until tender. Set aside or in the fridge and allow to reach room temperature.
- Just before serving, add the greens, roasted vegetables and Danish feta to a large bowl.
- In a small bowl, add the dressing ingredients and mix well to combine as best you can. Pour the dressing over the salad, and mix gently.