Beetroot Salad (4)
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
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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