Spinach and beetroot

2 servings

10 minutes

This exquisite French recipe combines fresh spinach leaves with tender roasted or boiled beets, creating a harmony of flavors and textures. Olive oil and lemon juice highlight the natural sweetness of the beets, adding a subtle tang and lightness to the dish. The simplicity of preparation makes it an ideal choice for a light, healthy lunch or dinner. Historically, beets and spinach have often been used in traditional French cuisine due to their nutritional properties. This dish is perfect as a standalone salad or as a side to meat and fish dishes. Its freshness and vitamin richness make it a favorite among health food enthusiasts. Enjoy this elegant combination of flavors that captivates with its simplicity and sophistication.

Energy value per serving

• Calories: 283.2
• Proteins: 6g
• Fats: 20.5g
• Carbohydrates: 19.9g

Ingredients

• Fresh spinach leaves: 200 g
• Beet: 2 pc
• Olive oil: 2 tbsp
• Lemon juice: 2 tsp
• Salt: to taste

Cooking steps

1. Boiled (baked) beetroot is placed on spinach leaves.

   Required ingredients:

   • Fresh spinach leaves: 200 g
   • Beet: 2 pieces

2. Drizzled with oil and lemon juice. Salt to taste.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Lemon juice: 2 teaspoons
   • Salt:  to taste

3. Enjoy your meal!