Roasted Beet And Walnut Salad - cooking recipe

Ingredients

4 medium beets, trimmed
2 tbsp red wine vinegar
4 oz green beans, trimmed and cut into 1-inch lengths
2 oz baby spinach leaves
2 tbsp chopped fresh parsley
1 tbsp olive oil
1/3 cup walnuts
1/2 cup crumbled feta cheese
4 slices sourdough bread, to serve

Preparation

Preheat the oven to 400\u00b0F. Line a baking pan with foil.
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.
Roast beets for 30 mins, or until tender. Drizzle with 1 tbsp of the vinegar. Cool in pan on a wire rack.
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.
Arrange beets on a large serving plate. Sprinkle with 1/2 the walnuts. Top with spinach mixture, feta and remaining walnuts. Serve with bread.