Serves: 2 as main, 4 as a side Prep and Cooking: 20 min
Ingredients:
- 2 large beetroots, or 100-200g mini beets!
- 2 large potatoes
- 100-150g fresh spinach
- 4-5 cloves garlic
- handful of parsley or coriander
From the cupboard:
- olive oil
- apple cider vinegar
- salt to taste
Method:
- Peel and chop the potatoes and beetroots into medium-sized cubes.
- Steam the roots.
- In a salad bowl mix the dressing with steamed veg while warm.
- After the roots cool down add roughly chopped spinach and herbs.
The dressing:
You can use a food processor, hand blender or whisk. Blend the garlic with 2 units olive oil, 1 unit vinegar and salt to taste. If you’re in a hurry, simply crush the garlic and add to the salad with the olive oil, salt and vinegar.
Recipe design and image by Pavlina