Beetroot, Potato and Fresh Spinach Salad with Garlic Dressing

Serves: 2 as main, 4 as a side         Prep and Cooking: 20 min


  • 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


  1. Peel and chop the potatoes and beetroots into medium-sized cubes.
  2. Steam the roots.
  3. In a salad bowl mix the dressing with steamed veg while warm.
  4. 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