Beetroot and spinach salad with Tommes

Beetroot and spinach salad with Tommes

Total: 50 min. | Active: 15 min.
vegetarian
Nutritional value / people: 294 kcal
, Fat: 20 g
, Carbohydrate: 17 g
, Protein: 10 g

Ingredients

4 person

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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@bettybossi.ch

Salad

4 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp horseradish, finely grated
¼ tsp salt
2 pears, very thinly sliced

Beetroot

400 g beetroots, thinly sliced
1 garlic clove, squeezed
2 tbsp olive oil
1 tsp sea salt

To roast

5 Tomme cheese, approx. 30 g each

To serve

100 g baby spinach
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How it's done

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Salad

Combine the balsamic, oil, horseradish and salt in a bowl. Add the pears, mix.

Beetroot

Mix the beetroot and garlic in a bowl with the oil and fleur de sel, spread on a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove, place the cheese on the tray. Bake for approx. 5 mins.

To serve

Mix the spinach in with the pears, plate up with the beetroot and cheese.

Good to know
Serve with: Toast

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