• 1kg fresh beetroot, trimmed and scrubbed
  • 2 tbs olive oil
  • 1 small red onion, finely chopped
  • 200g green beans, trimmed
  • Handful of baby spinach leaves
  • 100g walnuts (King Valley Walnuts or Alpine Nuts)
  • 100g Boatshed Cheese Persian Feta


  • 2 tbs olive oil
  • 1 tbs balsamic vinegar
  • 1 tbs red wine vinegar
  • salt and pepper to taste



Boil the beetroot in salted water for 30 minutes until barely tender then drain and quarter. Place in a baking dish with the olive oil and salt and pepper to taste then bake at 220c. for 30 minutes until cooked through.

Remove from the oven and add the spanish onion and green beans and return to oven for 5 minutes.

Toss with spinach leaves and the dressing then add the Persian feta and nuts sprinkled over the top to serve.

Serve warm or cold.


You can find Boatshed Cheese at Collingwood and Fairfield Farmers’ Markets