spinach + beetroot salad

spinach + beetroot salad by ingarden

2 portions, 15 minutes

you will need:

1 oz of radish microgreens

4 cups of spinach

1 beetroot

1/2 an avocado

1 tbsp flaxseed oil

1 tbsp balsamic vinegar

vegetable broth

1 pinch of salt

1 pinch of pepper


step one: wash spinach thoroughly and split between 2 plates.

step two: cut beetroot into thin slices (can be served raw or cooked) and placed on top of the spinach leaves on each plate.

step three: cut avocado in half, remove seed and cut into thin strips, then place on spinach leaves on each plate.

step four: for the dressing, combine flaxseed, balsamic vinegar, vegetable stock, salt and pepper in a glass and whisk together.

step five: pour dressing over salad, top with microgreens and serve

radish microgreens