There are a couple of ways you can do this! Supermarkets now sell fresh beetroot bulbs that have been cooked, peeled and vacuum packed for your convenience! One of the most pronounced and popular of these brands is Australian grown “Love Beets” which are reasonably priced and 100% natural. They’re stocked through Coles, IGA, Foodworks, Costco, Aussie Farmers Direct, Thomas Dux and Farmer Jacks in WA – so are readily accessible.
Alternatively you can cook a few beets at home (if you are going to make this recipe at a campsite, you can cook ahead of time at home or in a camp kitchen oven). Simply preheat oven to 180 degrees Celsius, wrap each individual beetroot (unpeeled) in foil (drizzle with a dash of oil) and place on a baking tray. Roast until tender (approximately 1 hour), remove from oven, cool and pack into sealable bags. I like to use them within a few days! Oh, and make sure you keep them refrigerated!
You can also buy whole baby beets in a can at all supermarkets.
Salad
Place spinach in a large salad bowl; scatter with walnuts, beetroot wedges, crumbled goat’s cheese and finish with lemon juice and olive oil.
Optional: I like to occasionally add a handful of (roughly chopped) fresh mint leaves if they’re available to me however this isn’t essential, just something I enjoy.
Service is simple; toss salad and you’re ready to go!
Recipe by Places We Go at https://placeswego.com/beetroot-goats-cheese-and-walnut-salad/