Recipe for salad with spinach and beets
A delicious and flavorful salad with beets, baby spinach, blueberries, and roasted sunflower seeds.
Apple cider vinegar works well as a dressing over the salad and offers a refreshing contrast to the cooked beets.
Ingredients
- 4 pcs. Beetroot
- 150 gram Baby Spinach
- 100 gram Blueberry fresh
- 27 gram Sunflower Seeds
- Vinegar apple cider vinegar
Instructions
- Scrub the beets clean of dirt and boil them for about 30 minutes. Run cold water over them and let them sit in the water until they are completely cool.
- ”Slip” the cold, boiled beets by cutting off the tops and bottoms and pulling off the skin.
- Cut the beets into small cubes and set them aside.
- Toast the sunflower seeds in a dry pan until they are lightly colored. They should not burn.
- Rinse and dry the spinach.
- Place the spinach on a platter or put it in a large salad bowl.
- Add the beet cubes, blueberries, and sunflower seeds over the spinach.
- Pour apple cider vinegar over the salad.