A Syrian Beetroot Salad from ” Sumac” by Anas Alassi.
Ingredients
- 500 g beetroot cooked and thinly sliced
- 2 red onions sliced in thin rings
- 200 g baby spinach
- 50 g walnuts coarsely chopped
DRESSING:
- 2 garlic cloves peeled and crushed
- 2 tbsps apple cider vinegar
- zest and juice of a lemon
- 200 ml extra virgin olive oil
- sea salt and black pepper
Servings:
Instructions
- Combine all the ingredients for the dressing and add salt and pepper to taste.
- In a large bowl toss the beetroot, onion and spinach with the dressing. When all is well coated sprinkle with some walnuts and serve straight away.
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