Spinach Salad with Beetroot Dressing
- baby spinach leaves
- 1⁄4 bunch flat leaf parsley spanish onion
- 1⁄2 butternut pumpkin
- 1⁄2 cup pine nuts
- 1 tbsp seeded mustard
- 2 tbsp white wine vinegar
- 1⁄4 cup extra virgin olive oil
- sea salt
- 2 tbsp Super Sprout Beetroot powder
Remove skin and seeds from pumpkin and dice into 3 – 5cm cubes. Toss in some olive oil and sea salt and roast in a 220 degrees C oven until cooked (but not mushy) with some caramelisation.
In a dry fry pan slowly toast the pine nuts, tossing often until they begin to colour and release their natural oils. Allow to cool.
In a bowl combine the beetroot powder, mustard and vinegar with a pinch of sea salt. With a balloon whisk slowly drizzle in the olive oil into the dressing base. The rapid action of the whisk will incorporate air into the dressing and emulsify the olive oil with the other ingredients.
Ensure the spinach leaves are washed and dried. Add sliced Spanish onion, pumpkin and pine nuts and gently toss through with the dressing and serve.