Beetroot salad with spinach - recipe

The combination of beetroot, lettuce, spinach and our microgreens provides a real vitamin boost!

Beetroot, also known as red beet, contains many vitamins and minerals, which is why it is often called a superfood. What makes beetroot so healthy are its numerous nutrients such as vitamin B, potassium, iron, and folic acid, which, among other things, lower blood pressure and boost metabolism.

Beetroot can be eaten both cooked and raw. Since cooking often destroys important vitamins and minerals, the raw version is particularly nutritious. Raw beetroot has a slightly earthy taste. To counteract this, we have a delicious recipe for you to get the most out of your beetroot – enjoy trying out our beetroot salad recipe!

Recipe for beetroot salad with spinach

2 servings, 15 minutes

Ingredients

• 30g radish microgreens
• 4 cups of spinach
• 1 beetroot
• 1/2 avocado
• 1 tbsp flaxseed oil
• 1 tbsp balsamic vinegar
• vegetable broth
• 1 pinch of salt
• 1 pinch of pepper

preparation 

1. Wash the spinach thoroughly and divide it between two plates.
2. Slice the beetroot into thin slices (can be served raw or cooked) and place them on top of the spinach leaves.
3. Halve the avocado, remove the pit and cut into thin strips, then place on the spinach leaves.
4. For the dressing, whisk together flaxseed, balsamic vinegar, vegetable stock, salt and pepper in a glass.
5. Pour the dressing over the salad, garnish with radish microgreens and serve!