Spinach salad with beetroot, pomegranate seeds and goat cheese (vegan alternative: vegan "Feta")

25 minutes

total time

20 minutes

preparation time

324 kcal

calories

Ingredients

ingredients for persons

For the salad

  • g fresh baby spinach

  • beetroots

  • g feta (for a vegan version e.g. Violife “Greek white block” or Bedda “Shepherd in brine)

  • pomegranate (seeds)

For the dressing

  • tbsp apple cider vinegar

  • tbsp raspberry vinegar

  • tsp olive oil

  • bunch fresh mint

  • tsp salt

  • tsp pepper

Ingredients:
(for 4 people)

For the salad:
100 g fresh baby spinach
3 beetroots, boiled and vacuum-packed
200 g feta (for a vegan version e.g.
Violife “Greek white block” or Bedda “Shepherd in brine)
1 pomegranate, seeds from it

For the dressing:
3 tbsp apple cider vinegar
6 tbsp raspberry vinegar
3 tbsp olive oil
⅓ bunch of fresh mint
salt
freshly ground pepper

Preparation:

  1. Wash baby spinach thoroughly. Drain the beetroot in a colander and cut into small cubes. Garnish four salad plates with baby spinach and beetroot cubes. Crumble the goat cheese over it with your hands. Remove the pomegranate seeds from the pomegranate and put them on top.
  2. Wash the mint thoroughly and finely chop the leaves. Mix together with apple and raspberry vinegar and olive oil, two tablespoons of water, salt and pepper and season.
  3. Spread the dressing on the four plates and serve.

Bon Epi-tit!

Nutrition Facts

Did you know that this spinach salad with beetroot, pomegranate seeds and goat cheese is not only delicious, but also offers valuable health benefits? Beetroot is a true source of nutrients – itprovides plenty of fiber (about 4 g per serving), which promotes digestion and supports the feeling of satietyIt also contains antioxidants such as betalains, which have anti-inflammatory effects and can protect the body from oxidative stress. Include this wonderful ingredient in your meals to benefit from its natural power!

per serving

Energy

324 kcal

Fat

23.7 g

Carbohydrates

15.9 g

Protein

10.0 g

Ingredients

preparation

nutritional values

ingredients for persons

For the salad

  • g fresh baby spinach

  • beetroots

  • g feta (for a vegan version e.g. Violife “Greek white block” or Bedda “Shepherd in brine)

  • pomegranate (seeds)

For the dressing

  • tbsp apple cider vinegar

  • tbsp raspberry vinegar

  • tsp olive oil

  • bunch fresh mint

  • tsp salt

  • tsp pepper

Ingredients:
(for 4 people)

For the salad:
100 g fresh baby spinach
3 beetroots, boiled and vacuum-packed
200 g feta (for a vegan version e.g.
Violife “Greek white block” or Bedda “Shepherd in brine)
1 pomegranate, seeds from it

For the dressing:
3 tbsp apple cider vinegar
6 tbsp raspberry vinegar
3 tbsp olive oil
⅓ bunch of fresh mint
salt
freshly ground pepper

Preparation:

  1. Wash baby spinach thoroughly. Drain the beetroot in a colander and cut into small cubes. Garnish four salad plates with baby spinach and beetroot cubes. Crumble the goat cheese over it with your hands. Remove the pomegranate seeds from the pomegranate and put them on top.
  2. Wash the mint thoroughly and finely chop the leaves. Mix together with apple and raspberry vinegar and olive oil, two tablespoons of water, salt and pepper and season.
  3. Spread the dressing on the four plates and serve.

Bon Epi-tit!

per serving

Energy

324 kcal

Fat

23.7 g

Carbohydrates

15.9 g

Protein

10.0 g

Nutrition Facts

Did you know that this spinach salad with beetroot, pomegranate seeds and goat cheese is not only delicious, but also offers valuable health benefits? Beetroot is a true source of nutrients – itprovides plenty of fiber (about 4 g per serving), which promotes digestion and supports the feeling of satietyIt also contains antioxidants such as betalains, which have anti-inflammatory effects and can protect the body from oxidative stress. Include this wonderful ingredient in your meals to benefit from its natural power!