Salads

Red Beet Salad with Spinach, Candied Walnuts and Blue Cheese

Name: Red Beet Salad with Spinach, Candied Walnuts and Blue Cheese
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 red beet; 200 g spinach; 50 g Rapunzel walnut pieces; 1 pinch Rapunzel cristallino sugar; 6 tbs Rapunzel Olive oil Manira extra virgin; 3 tbs Rapunzel vinegar Aceto Balsamico di Modena I.G.P. (Speciale); ¼ tbs Rapunzel sea salt iodized; ¼ tbs pepper; 80 g blue cheese, cut in cubes

BerlinKitchen

75 Min.

Only 1 portion

Info

Perptime 15 Min.
Cooktime 60 Min.

Ingredients

Portions

1 red beet
200 g spinach
50 g Walnut pieces
1 Cristallino cane sugar HIH
6 tbs Rapunzel Olive oil Manira extra virgin
3 Aceto Balsamico di Modena I.G.P., Speciale
1 Sea salt with iodine
1 tbs pepper
80 g blue cheese, cut in cubes

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Cook red beet depending on its size for about 40 to 60 min. Let cool down and only peel and cut it into thin slices after cooking.

Wash spinach, dry and cut to desired size. Add red beet to spinach. Candy the walnuts in a small pan with a bit of sugar.

For the dressing, shake olive oil, vinegar, salt and pepper in a small container. Serve the salad with the dressing, candied walnuts and blue cheese on top.

USED RAPUNZEL PRODUCTS

Walnut pieces

Olive oil Manira extra virgin

Aceto Balsamico di Modena I.G.P., Speciale

Sea salt with iodine