Beetroot and clementine salad

Name: Beetroot and clementine salad
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 400 g boiled, diced beetroot; 2 clementines; 100 g baby spinach; 2 tbsp olive oil; 3 tbsp white wine vinegar; 100 g pre-cooked durum wheat (Ebly®); ½ tsp salt; a little pepper

main dish winter winter

Total: 20 min. | Active: 20 min.

vegan, lactose-free

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Ingredients

for 2 person

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

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

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

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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