Seasonal TCM Dietetics — Spring

    Warm Beetroot, Spinach & Walnut Salad

    甜菜菠菜核桃溫拌 · Tián Cài Bō Cài Hé Táo Wēn Bàn

    Liver Blood DeficiencyNeutralModern Australian TCMWarm salad
    Warm Beetroot, Spinach & Walnut Salad — Warm roasted beetroot, wilted spinach and walnuts bring colour and substance without relying on medicinal ingredients.

    Warm roasted beetroot, wilted spinach and walnuts bring colour and substance without relying on medicinal ingredients.

    Prep
    15 min
    Cook
    40 min
    Total
    55 min
    Yield
    3 servings

    Ingredients

    • 400 g beetroot, scrubbed
    • 150 g baby spinach
    • 40 g walnuts, toasted
    • 20 g red dates, finely sliced
    • 1 tbsp olive oil
    • 1 tbsp rice vinegar
    • 1 tsp toasted sesame oil
    • Black pepper

    Method

    1. 1Roast wrapped beetroot at 200°C for about 40 minutes until tender; cool slightly, peel and wedge.
    2. 2Place spinach in a bowl and add the warm beetroot to soften the leaves.
    3. 3Whisk olive oil, vinegar, sesame oil and pepper.
    4. 4Toss gently with walnuts and sliced dates and serve warm.

    Nutrition (approx.): ~225 kcal per serving · 1 plate (~210 g)

    Food-use notes

    • Suspected iron deficiency or anaemia requires appropriate medical testing.
    All spring recipes

    Dietary guidance only. Not a substitute for individualised clinical assessment or prescribed treatment.