Beetroot Salad with Spinach and Goat Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beetroot, vacuum-sealed, pre-cooked
- 2 orange (s)
- 0.5 ½ pomegranate
- 40 g date (s), dried, without stone
- 30 g almond (s), blanched
- 6 tablespoon olive oil
- 6 tablespoon white wine vinegar
- 1 teaspoon Ras el Hanout or coriander, cumin and chilli
- salt and pepper
- Fleur de sel
- 200 g flatbread (s)
- 1 teaspoon thyme, dried
- 100 g baby spinach
- 150 g oat cheese
Print Recipe
Pin Recipe Instructions
- Drain and dice the beetroot. Peel the oranges, remove the white skin, cut out and chop the fillets, collect the juice. Peel the pomegranate, remove the seeds. Chop the dates and almonds.
- Whisk 3 tablespoons of olive oil, 6 tablespoons of orange juice, vinegar and Ras el-Hanout together. Season with salt and pepper. Mix with the prepared ingredients.
- Cut bread into slices, place on a baking sheet with baking paper, drizzle with 3 tablespoons of olive oil, thyme and fleur de sel. Roast in the oven at 200 degrees for 8-10 minutes.
- Wash spinach, dry well, mix with beetroot mix and serve with crumbled goat cheese and flatbread chips.
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