Spinach and beetroot salad

Preparation Time

0-30 min

Difficulty

Medium difficulty

CAL

0-250 calories

Type of Food

Starter

Goes with

Limonati by Borjomi pear

Recipe author

Irka Kelekhsashvili

Ingredients

Portions :

Spinach leaves

50 gram

beetroot leaves

50 gram

Sun-dried tomatoes in oil

2 piece

nadugi

50 gram

parsley or tarragon

0.33 Bunch

Kakhetian oil

10 milliliter

Lemon

0.2 piece

Long-shaped Georgian hazelnuts

17 gram

step

Wash spinach and beetroot leaves. Place in a plate along with sun-dried tomatoes. Finely chop parsley. Season nadughi with salt and finely chopped tarragon. Put into parsley.

step

Put nadughi balls into the plate and cook dressing. Mix lemon juice, lemon zest, salt and Kakhetian oil.

Serve

Pour salad with dressing. Sprinkle with chopped nuts.

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