Spinach, Beetroot & Shallot Salad

Spinach, Beetroot and Shallot Salad served in an olive coloured dish topped with toasted pine nuts
  • 4 servings
  • 15 minutes to prepare
Print This


  • 2 shallots, slice thinly
  • 2tbsp red wine vinegar
  • Salt and milled pepper
  • 250g baby spinach, washed
  • 250g raw beetroot, peeled
  • 25g pine nuts, toasted
  • 2tbsp extra virgin olive oil


1 Place the shallots in a bowl and add the red wine vinegar, a pinch of salt and milled black pepper and leave to stand for 10 minutes.

2 Place the spinach in a large serving bowl, add the finely sliced beetroot and scatter over the pine nuts. Toss together well.

3 Drizzle with the oil, add the shallots and red wine vinegar and toss together gently.