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Spinach salad with beetroot

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Ingredients for 4 servings:

  • 400 g leaf spinach, fresh, young
  • 400 g beetroot, fresh or from a jar
  • 2 apples
  • 2 shallots
  • 250 ml carrot juice
  • 3 tbsp balsamic vinegar
  • 6 tbsp oil (grape seed oil) or alternatively sesame oil
  • 20 g almond flakes
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan

Clean and wash the spinach and remove any tough stems. Peel the beetroot and cut into thin sticks. It’s best to wear gloves when doing this, as it stains heavily. Peel, core, and grate the apples. For the dressing, peel and chop the shallots and mix with the carrot juice, balsamic vinegar, salt, pepper, and oil. Spread about half of the dressing over the spinach. Mix the remaining dressing with the grated apples and beetroot and arrange on top of the spinach. Toast the flaked almonds in a dry pan until lightly browned. A nonstick pan is best for this. Sprinkle the flaked almonds over the salad.

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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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