Beetroot with roasted onions and walnuts on a bed of fresh spinach

Ingredients for 1 servings:

• 200 g beetroot, pre-cooked (e.g. from Alnatura)
• 50 g baby spinach, fresh
• 1 handful of walnuts
• 1 onion(s), red
• 1 shot of Crema di Balsamic vinegar
• salt and pepper
• 1 tbsp oil for frying
• 1 handful of herbs of your choice, e.g., parsley (optional)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

vegan, organic, simple, paleo, alkaline, low carb

Cut the pre-cooked beetroot into bite-sized pieces and toss with the walnuts and the beetroot juice from the packaging, then set aside. The walnuts will absorb the liquid and be juicier later. Preheat the oven to 170°C fan/convection oven. Halve the onion and slice thinly. Add it to a baking dish with a little oil, spread it evenly, and place it in the oven. Roast for about 10 minutes until golden brown. Wash the baby spinach, shake it well, place it on a plate, and season with salt and pepper. Once the onion pieces are lightly toasted, remove the baking dish from the oven. Place the onion on a plate and add the beetroot mixture and juice to the baking dish. Drizzle with balsamic vinegar and sprinkle the toasted onion pieces over the top. The onion pieces should be on top so they stay slightly crispy and can continue to develop their toasted aromas. Return the casserole dish to the oven and bake the vegetables for about 20 minutes. Then pour the vegetables, along with their juices, over the spinach leaves and serve immediately. Tip for vegetarians: This also tastes delicious with feta cheese. Simply cut it into pieces, sprinkle it over the beets, and bake in the oven.