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:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

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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