Summary

Ingredients

• 100 g baby spinach
• 500 g beetroot, cooked
• 150 g sheep cheese
• 40 g pine nuts
• 3 tablespoon balsamic vinegar, lighter
• 4 tablespoon olive oil
• 1 tablespoon horseradish, grated
• some salt and pepper

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Instructions

1. Take the beetroot out of the package and carefully collect the juice in a bowl. Add the balsamic vinegar, olive oil and horseradish to the juice, stir everything well and then season with salt and pepper. Cut the beetroot into small cubes, add to the bowl and let it steep for an hour.
2. Roast the pine nuts in a pan without oil and then immediately remove them from the pan.
3. Drain the sheep`s cheese, cut into smaller cubes and crumble them again. Wash the spinach, spin dry, sort and remove the coarse stalks.
4. Arrange the spinach on plates, spread the beetroot mixture over the spinach, sprinkle with the sheep`s cheese and pine nuts and grind again with a little pepper.