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🥗 Colorful salad with beetroot, fresh spinach, and feta

316 kcal · 30 min · 4 servings

Ingredients

• 6 red beetroot
• 200 g spinach (young)
• 200 g feta
• 3 tbsp seed oil
• 5 tbsp raspberry vinegar
• 1 pinch salt
• pepper (white, from the mill)
• 1 small spoonful granulated broth
• 1 small spoonful lemon zest
• 2 tbsp water
• 2 tbsp chive rings

Instructions

1. 1. Wash the beetroot thoroughly under running water.
2. 2. Fill a pot with water, add a pinch of salt, and bring it to a boil.
3. 3. Add the beetroot to the boiling water and cook for about 40 minutes until tender.
4. 4. Drain the cooked beetroot and let it drip dry.
5. 5. Peel the still warm beetroot thinly.
6. 6. Cut the peeled beetroot into thin wedges.
7. 7. Place the beet wedges into a large bowl.
8. 8. Wash the spinach thoroughly and remove any wilted leaves.
9. 9. Shake the spinach dry to remove excess water.
10. 10. Crumble the feta into small pieces using your hands.
11. 11. Mix the oil, broth, and lemon zest in a small bowl.
12. 12. Add the chopped chives to the oil-broth mixture.
13. 13. Season the dressing mixture with salt and pepper to taste.
14. 14. Pour the dressing mixture over the spinach and beetroot.
15. 15. Toss everything gently until the ingredients are evenly coated.
16. 16. Divide the salad onto individual plates.
17. 17. Sprinkle the crumbled feta pieces over the salad.
18. 18. Serve the salad immediately while fresh.

Nutrition per serving

• kcal: 316
• Protein: 13 g · Fett/Fat: 20 g · Carbs: 20 g