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


2 people


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

Durum wheat

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


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


400g boiled, diced beetroot
2 clementines, rinsed with hot water, dabbed dry
100g baby spinach
Purchase ingredients now

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.


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


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.

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!