Roasted Beet And Walnut Salad

1. 1

   Preheat the oven to 400u00b0F. Line a baking pan with foil.

2. 2

   Peel and cut beets into 1/4-inch thick slices. Place on prepared pan. Spray with no stick cooking spray. Sprinkle with freshly ground black pepper.

3. 3

   Roast beets for 30 mins, or until tender. Drizzle with 1 tbsp of the vinegar. Cool in pan on a wire rack.

4. 4

   Meanwhile, cook beans in a medium saucepan of boiling water for 2-3 mins, or until bright green and tender. Drain; refresh under cold water. Place in a large bowl with spinach and parsley. Whisk oil and remaining 1 tbsp vinegar; drizzle over spinach mixture. Toss to combine.

5. 5

   Arrange beets on a large serving plate. Sprinkle with 1/2 the walnuts. Top with spinach mixture, feta and remaining walnuts. Serve with bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.