Roasted beetroot, lamb & spinach salad

Step 1

Preheat oven to 200°C. Wrap each beetroot in foil and place in a roasting pan. Bake in oven for 1 hour or until soft. Set aside for 10 minutes to cool slightly. Wearing rubber gloves, peel the beetroot and cut into thick wedges.

Step 2

Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat. Add the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Set aside for 5 minutes to rest, then cut into slices.

Step 3

Cook the beans and peas in a saucepan of boiling water for 3 minutes or until bright green and tender crisp. Drain and refresh under cold running water.

Step 4

Whisk together the lemon juice, mustard and remaining oil in a jug. Season with salt and pepper. Arrange the beetroot, lamb, beans, peas and spinach on serving plates. Drizzle over the dressing and serve.