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Spinach salad with beetroot and fruity currant dressing

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Ingredients for 2 servings:

  • 150 g spinach, young
  • 2 beetroots, cooked
  • 3 tbsp vinegar (blackcurrant vinegar)
  • 1 tbsp walnut oil
  • e.g. salt and pepper
  • 1 tsp honey
  • n. B. water

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash and remove the stems from the spinach. Chop the beets. Mix the ingredients together to make the dressing and season to taste. Thin with water if necessary. Arrange the spinach in small bowls or on plates, place the beets on top or next to it, and pour the dressing over it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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