- 400g baby beetroot
- 250g Baby Spinach
- 1 red onion, thinly sliced
- 1/2 cup (60g) pecans, toasted, chopped
- 2 tablespoons olive oil
- 2 drops dōTERRA Wild Orange essential oil
- 1 drop dōTERRA Cumin essential oil
- 1 tablespoon white wine vinegar
- 1 teaspoon wholegrain mustard
- 100g marinated fetta, crumbled
- Preheat oven to 180˚C. Wrap each beetroot in foil. Place in in oven for 30 mins or until tender. Set aside for 15 mins to cool. Peel and cut into wedges.
- Combine spinach, onion, pecan and beetroot in a serving bowl.
- Place olive oil, Wild Orange essential oil, Cumin essential oil, vinegar and mustard in a screw-top jar. Shake to combine. Season. Pour over salad. Toss to combine. Sprinkle with fetta.