Bowl with beetroot salad, quinoa and goat cheese

Ingredients for 2 servings:

• 250 g beetroot
• 40 g lamb’s lettuce, or leaf spinach, rocket
• ½ lemon(s)
• 40 g nuts, e.g. hazelnuts, walnuts or almonds
• 120 g goat’s cheese
• 80 g quinoa or couscous
• 1 tsp jam (e.g. raspberry, strawberry, cherry, currant)
• 4 tbsp olive oil
• 1 tbsp apple cider vinegar or white wine vinegar
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian

Cook quinoa or couscous according to the package directions and let cool. Briefly roast nuts in a pan without oil and let cool. Wash and drain spinach (or lettuce of your choice), tear/cut into smaller pieces. Dice beetroot. Squeeze lemon and mix with jam, oil, and vinegar to make the dressing. Season with salt and pepper. Combine beetroot, lamb’s lettuce/spinach/arugula, and goat’s cheese. Mix everything together or arrange in a bowl and top with dressing and chopped nuts. Approx. 570 kcal per serving.