Ingredients:
(for 4 people)
For the salad:
100 g fresh baby spinach
3 beetroots, boiled and vacuum-packed
200 g feta (for a vegan version e.g.
Violife “Greek white block” or Bedda “Shepherd in brine)
1 pomegranate, seeds from it
For the dressing:
3 tbsp apple cider vinegar
6 tbsp raspberry vinegar
3 tbsp olive oil
⅓ bunch of fresh mint
salt
freshly ground pepper
Preparation:
- Wash baby spinach thoroughly. Drain the beetroot in a colander and cut into small cubes. Garnish four salad plates with baby spinach and beetroot cubes. Crumble the goat cheese over it with your hands. Remove the pomegranate seeds from the pomegranate and put them on top.
- Wash the mint thoroughly and finely chop the leaves. Mix together with apple and raspberry vinegar and olive oil, two tablespoons of water, salt and pepper and season.
- Spread the dressing on the four plates and serve.
Bon Epi-tit!
