Spinach & Beet Salad Recipe
Rice stuffed grape leaves served with tzatziki and lemon
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Ingredients
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Salad Ingredients
Tzatziki Sauce
Grape Leaves
Method
Salad Preparation
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until tender. Allow to cool, then peel and slice into wedges.
- 2
Prepare the Vegetables
Wash the fresh spinach and place it in a large salad bowl. Halve the cherry tomatoes and add them to the bowl. Thinly slice the cucumber, red onion, and add them along with the walnuts and feta cheese to the salad.
- 3
Dress the Salad
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle over the salad and toss gently to combine.
Tzatziki Sauce Preparation
- 4
Prepare the Cucumber
Grate the 0.5 medium cucumber and squeeze out excess moisture using a clean towel.
- 5
Mix the Sauce
In a mixing bowl, combine Greek yogurt, grated cucumber, minced garlic (use a knife or garlic press), dill, lemon juice, and salt. Stir until well combined and refrigerate for at least 30 minutes to allow flavors to meld.
Grape Leaves Preparation
- 6
Cook the Rice
In a saucepan, heat 2 tbsp olive oil over medium heat. Add finely chopped onion and sauté until translucent. Add 1 cup of rice and cook for 1-2 minutes, stirring frequently. Then add 2 cups of water, salt, and black pepper. Bring to a boil, then reduce heat and cover. Cook for about 15 minutes, or until rice is tender.
- 7
Prepare the Grape Leaves
If using jarred grape leaves, rinse them under cold water to remove excess brine. Lay each grape leaf on a flat surface, stem side up. Place a spoonful of the rice mixture at the base of each leaf, fold the sides in, and roll tightly.
- 8
Cook the Grape Leaves
Place the rolled grape leaves seam side down in a pot. Add water to cover and drizzle with 2 tbsp lemon juice. Cover and simmer for about 30-40 minutes until the leaves are tender.
