Ingredients
100 g spinach
125 g brie chopped
1/3 cup walnuts roasted and chopped
8 beetroot, skin on, (or 850g baby beets)
Raspberry Dressing
125 g fresh raspberries
1/4 cup olive oil
2 tbsp white vinegar
1 tsp white sugar
Method
Preheat barbecue to high (or oven to 200 °C or 180 °C fan). Wrap beetroot in foil and cook in covered barbecue (or oven) for 50-60 mins until tender.
Wearing gloves, peel and chop beetroot. Mix with spinach leaves, brie and walnuts.
Raspberry Dressing: Combine ingredients in a small jug and whisk. Season to taste with sea salt and cracked pepper. Spoon over dressing to serve.
