Beetroot and clementine salad

Beetroot and clementine salad

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / person: 417 kcal
, Fat: 14 g
, Carbohydrate: 58 g
, Protein: 11 g

Ingredients

2 people

Hint:


The original recipe with guaranteed success is for 2 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Durum wheat

100g pre-cooked durum wheat (Ebly®)
2 ½dl salted water, boiling

Dressing

2tbsp olive oil
3tbsp white wine vinegar
½tsp salt
a little pepper

Salad

400g boiled, diced beetroot
2 clementines, rinsed with hot water, dabbed dry
100g baby spinach
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How it's done

Durum wheat

Place the durum wheat in the salted water, cover and simmer over a low heat for approx. 10 mins. until soft, drain.

Dressing

Combine the oil and vinegar in a large bowl, season with salt. Add the durum wheat.

Salad

Grate a little zest from one clementine into the durum wheat. Peel the clementines, divide into segments, add to the durum wheat along with the beetroot and baby spinach, mix.

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