Spinach and beetroot salad with avocado hummus

Ingredients for 4 servings:

• 600 g beetroot, finely sliced
• 160 g carrot(s), finely sliced
• 2 tbsp olive oil
• 120 g spinach, fresh
• 180 g kidney beans, cooked
• 100 g mung bean sprouts
• 250 g chickpeas, cooked
• 1 medium-sized avocado(s), approx. 200 g
• 1 garlic clove(s)
• 1 tbsp lime juice
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

fresh and rich in fiber

Heat 1 tablespoon of olive oil in a large pan. Add the beets and carrots and sauté over medium heat for 4-5 minutes until softened. Season with salt and pepper. Combine the spinach, kidney beans, beets, and carrots and garnish with the mung bean sprouts. For the avocado hummus, combine the pureed chickpeas, mashed avocado, crushed garlic clove, 1 tablespoon of olive oil, and lime juice into a paste. Season with about 1/3 teaspoon of salt and serve with the salad.