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🥗 Fresh Spinach and Beetroot Salad with Gorgonzola and Nuts

328 kcal · 30 min · 4 servings

Ingredients

• 150 g Baby spinach
• 1 Apple
• 1 tbsp Lemon juice
• 250 g cooked Beetroot (vacuum-packed)
• 150 g Blue cheese (e.g. Gorgonzola)
• 40 g Walnut kernels
• 2 tbsp Nut oil
• 1 tbsp Olive oil
• 4 tbsp Apple cider vinegar
• Salt
• Sugar

Instructions

1. 1. Wash the spinach thoroughly.
2. 2. Remove any wilted or damaged leaves.
3. 3. Spin the spinach dry.
4. 4. Wash the apple.
5. 5. Cut the apple into four quarters.
6. 6. Remove the core from each quarter.
7. 7. Cut the apple pieces into thin strips.
8. 8. Mix the apple strips with the lemon juice.
9. 9. Cut the beetroot into small cubes.
10. 10. Crumble the Gorgonzola cheese into small pieces.
11. 11. Chop the nuts coarsely.
12. 12. Mix the two oils with the vinegar.
13. 13. Season the dressing with salt and a pinch of sugar.
14. 14. Whisk the dressing vigorously.
15. 15. Stir in one to two tablespoons of water if desired.
16. 16. Put all salad ingredients into a large bowl.
17. 17. Toss the ingredients gently with the dressing.
18. 18. Divide the salad onto plates.
19. 19. Serve the salad immediately.

Nutrition per serving

• kcal: 328
• Protein: 12 g · Fett/Fat: 24 g · Carbs: 16 g