|1/2 cup||leftover leg of lamb — cut into chunks|
|3||beetroots — peeled and cut into chunks|
|1 punnet||strawberries — quartered|
|2 cup||baby spinach|
|1-2 tbsp||balsamic reduction|
|olive oil — to serve|
|salt and black pepper|
To prepare the beetroot: wrap the chunks of beetroot and a drizzle of olive oil in tin foil and bake at 200℃ for 30 – 40 minutes or until a knife slides through easily. Let it cool slightly before building the salad
Build the salad by starting with the spinach, then add the chunks of beetroot and lamb. Finish off with the berries and a drizzle of the balsamic vinegar reduction. Add a generous amount of black pepper to really make the balsamic and berry flavours pop.
Supported by the Red Meat Industry of SA – recipe and image by Claudine Noppe for Lamb and Mutton SA.