Beetroot and Spinach Salad • Delicious, Healthy, Vegan and Gluten-free
Here is a recipe of spinach and beetroot salad with a delicious vegan dressing.
The salad is rich in potassium, iron and protein. Great for anyone who wants to eat healthy but specially for those who have iron deficiency, high blood pressure and hormonal issues.
Beetroot and Spinach Salad
Equipment
- Blender
Ingredients
Dressing
- 2 handful cashews soaked for 1 hour
- 8-10 whole black pepper
- 2-3 garlic cloves
- juice of half lemon
- salt to taste
- 1/2 cup water
Salad
- 3 hand full baby spinach or regular spinach
- 1 large beetroot diced in large chunks
- water for blanching
- ice cold water / ice cubes for cooling
Garnish
- 4-6 walnuts soaked for 6 hours
- 2 tsp sesame seeds roasted
Instructions
Dressing
- Add all the ingredients listed under "dressing" in small size blender jar and blend till you a get a smooth and creamy texture
Salad
- Blanch the spinach in hot water for about 30 seconds
- Then transfer to a bowl of ice cold water to make sure spinach stops cooking further and retains the green color
- Now drain the spinach and roughly chop it (can keep it on cotton cloth/kitchen towel to remove all water)
- Also blanch the beetroot chunks for 1 minutes and then remove from water and let it cool and dry
- On a plate, place the beetroot chunks
- Next add the spinach
- Top this up with a generous amount of salad dressing
Garnish
- Garnish with walnuts and sesame seeds.
