Beetroot and Baby Spinach Salad

Beetroot and baby spinach salad is a cold appetizer full of vitamins and minerals that will revitalize you and chase away spring fatigue.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Peach, fresh

  • 250 g Spinach, raw

  • 3 pieces Onion, raw

  • 2 pod Garlic, fresh

  • 1 dl Oil, olive

  • 1 piece Juice, lemon

  • 10 grain Spices, cumin seeds

  • 1 pinch Salt, table

Steps

  1. Bring two liters of salted water to a boil. While waiting for it to boil, clean and wash the beetroots. Place them in the boiling water, reduce the temperature, and cook in a covered pot for about one hour.

  2. Clean the spinach, wash it thoroughly, and drain it. Peel the shallot and garlic, then finely chop them.

  3. Drain the cooked beetroots. Once they have cooled slightly, peel them and cut them into half-centimeter thick slices. Place them in a salad bowl and while still warm, add oil, lemon juice, spinach, chopped shallot and garlic, crushed cumin, and salt. Gently but firmly toss the salad and serve on plates.

Nutrition Information (Per 100g)

  • Calories: 42.07 kcal
  • Fat: 0.12 g
    • Saturated Fat: 0 g
  • Carbohydrates: 8.33 g
    • Sugars: 4.47 g
  • Protein: 1.22 g
  • Fiber: 1.78 g

Advice

Instead of baby spinach, you can use watercress, arugula, or lambs lettuce. When cleaning beetroots, do not cut off the stems and roots close to the bulb, otherwise the juice will leak out during cooking. Beetroot juice contains strong dye. Protect your hands with gloves when handling beetroots, otherwise they will remain stained for several days.