Enjoy this fabulous spring salad using fresh ingredients, sourced organic where possible.

Salad Ingredients

• 450 g baby beetroot
• 3/4 cup (75g) walnuts
• 2 t of sesame seeds
• 2 t of pure maple syrup
• 2-3 cups of baby spinach (about 70g)

Dressing Ingredients

• 1/3 cup (80ml) extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon balsamic vinegar
• 1 teaspoon coconut sugar
• 2 tablespoons lemon juice
• Sea Salt and Black Pepper

Boil or bake beetroots until soft, peel and cut into small cubes.

Toss walnuts, sesame seeds and maple syrup in until sesame seeds coat the walnuts. 

Place in baking tray and bake in oven for 15 mins at 180degC until walnuts are caramelised and turn golden in colour.

Whisk lemon juice, olive oil, coconut sugar, balsamic vinegar and Dijon mustard together in a small bowl. Season to taste with sea salt and freshly ground black pepper.

Mix baby spinach, beetroots, caramelized walnuts and balsamic dressing in a large salad bowl, add sea salt to taste. Garnish with sesame seeds.

Enjoy 3 - 4 servings.