Beetroot Fetta Spinach Leaf and Tomato Salad
- 8 baby or 4 medium beetroot
- Baby Spinach leaves
- Fetta cheese squares
- 6 ripe tomatoes, sliced
- 2 red onions cut into rings
- cup fresh chopped parsley
- Olive oil
- Balsamic vinegar
- Lemon juice
Roast the beetroot in aluminium foil and cook in a moderate oven for about an hour until soft
cool, peel and slice.
Arrange beetroot and tomato slices alternately on a long plate. Dress with onion, baby spinach leaves and parsley and fetta baste with extra virgin olive oil and balsamic vinegar and lemon juice.
Season with cracked pepper and sea salt and serve with BBQ grilled lamb or fish.
“Master’s In Education” (Disability) Newcastle University Australia
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