John Myers
Contents
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Ingredients
- 800 g Beetroot
- 800 g Carrots
- 1 Pc. Onion
- 300 g Spinach leaves
- 3 tbsp Olive oil or orange oil
- Salt pepper
- 150 ml Orange juice
- 1 tsp Honey
- 3 tbsp Apple Cider Vinegar
- 75 g Pine nuts or a mix of kernels
- 6 Stems Thyme
- 4 tbsp Spelled breadcrumbs
- 6 tbsp Flaked almonds
- 200 g Goat cream cheese
Instructions
- First put on disposable gloves and peel the beetroot and carrots. Cut both into bite-sized pieces, into slices, half-slices, sticks or wedges as you like. Peel onion and chop finely. Wash the spinach and shake dry.
- Heat 1-2 tablespoons of oil in a pan and fry the beetroot for about 10 minutes, stirring occasionally. Add the carrots and onion cubes after about 5 minutes. Season with salt and pepper, deglaze with orange juice, bring to the boil briefly and then simmer over medium heat for about 5 minutes.
- Stir in honey, salt, pepper and vinegar. Add the spinach and let it collapse. Strip the thyme from the twigs and mix with the flaked almonds and breadcrumbs in a plate. Turn the cheese thaler on both sides in the breading and fry in a pan with the remaining oil for about 2 minutes, turning.
- Toast the pine nuts in a pan without fat. Arrange the spinach salad, drape the goat cheese coins on top and sprinkle with pine nuts.
Nutrition
Serving: 100gCalories: 94kcalCarbohydrates: 6.1gProtein: 4.2gFat: 5.8g
