Spinach and Beetroot Salad with Avocado
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dinner |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 handfuls baby spinach
- 2 small beets, cooked
- 1 avocado (s)
- some lemon juice
- 2 tablespoon cashew nuts, roasted, unsalted
- 80 g oat cream cheese
For the dressing:
- 1 tablespoon sherry vinegar
- 1 tablespoon orange juice
- some mustard
- some maple syrup
- salt and pepper
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- For the dressing, stir together vinegar, orange juice, mustard, maple syrup, salt and pepper, whisk in the oil vigorously.
- Wash the spinach, spin dry. Peel, halve and slice the beetroot. Halve the avocado, remove the stone, lift the pulp out of the skin, cut into wedges and immediately drizzle with lemon juice.
- Divide the spinach on two plates, place the beetroot slices and avocado wedges on top, pour the rest of the dressing on top. Sprinkle with coarsely chopped cashews and spread the cream cheese on the salad in small dumplings. Serve immediately.
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