Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 100 g spelled, round, cooks quickly
- 200 ml vegetable stock, instant
- 200 g beetroot cooked, vacuum-packed
- 1 onion (s), finely chopped
- 1 clove (s) garlic, finely chopped
- 1 tablespoon oil
- 1 tablespoon apple cider vinegar
- Salt and pepper from the mill
- 150 g feta cheese
- 2 tablespoon walnuts, chopped, roasted fat-free
- Thyme, fresher
Print Recipe
Pin Recipe Instructions
- Cover and cook the spelled in the broth for approx. 10-15 minutes. In the meantime, cut the drained beetroot into 1 cm cubes. Sweat the onion and garlic in 1 tablespoon of oil. Add the beetroot, vinegar and a little water. Season to taste with salt and pepper.
- Mix the cooked spelled with the thyme leaves, distribute on plates. Arrange the beetroot and the crumbled cheese on top. Garnish with nuts and thyme.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below