Beetroot salad with feta cheese, spinach and pine nuts

Ingredients for 2 servings:

• 100 g baby spinach
• 500 g beetroot, cooked
• 150 g sheep’s cheese
• 40 g pine nuts
• 3 tbsp balsamic vinegar, lighter
• 4 tbsp olive oil
• 1 tbsp horseradish, grated
• some salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 30 minutes

Remove the beetroot from the package and carefully collect the juice in a bowl. Add the balsamic vinegar, olive oil, and horseradish to the juice, mix well, and then season with salt and pepper. Cut the beetroot into small cubes, add to the bowl, and let it sit for an hour. Roast the pine nuts in a pan without oil, then immediately remove from the pan. Drain the feta cheese, cut into smaller cubes, and crumble them again. Wash the spinach, spin dry, sort through, and remove any coarse stems. Arrange the spinach on plates, spread the beetroot mixture over the spinach, sprinkle with the feta cheese and pine nuts, and grind again with a little pepper.