Spinach salad with radicchio and beetrootVIEW ALL POSTS
Spinach salad with radicchio and yellow beetroot: blue cheese, olive oil, pepper, yellow beetroot, lemon juice, roasting tube, salt, medium-sized radicchio, baby spinach, quince jelly, walnuts, and more.
- Completed in: 25 minutes plus cooking time 40 minutes
- Difficulty: easy
- Per serving: Energy: 440kcal, carbohydrates: 27g, Protein: 11g, Fat:31 g
Ingredients (for 4 servings)
- 3 El quince jelly
- 6Tbsp lemon juice
- 6Tbsp olive oil (cold-pressed)
- 800g yellow beetroot (alternatively beetroot)
- 100g baby spinach leaves
- 1 medium-sized radicchio (approx. 220 g)
- 50g walnut kernels
- 100g blue cheese
- Roasting tube
- Heat the quince jelly and lemon juice while stirring until the jelly has dissolved. Stir in 2 tablespoons of cold water, salt, and pepper. Stir in the olive oil with a whisk.
- Clean and peel the yellow beets. Cut the beets into 2 cm wide wedges and lightly salt. Prepare a roasting tube (50 cm length) according to the package instructions.
- Mix the yellow beetroot, 4 tablespoons of water, and 4 of the quince mixture, pour in, tie the roasting tube, and place on an oven rack. Cut the top of the roasting tube 1cm wide. Cook the yellow beets in the preheated oven at 200 degrees (gas 3, convection 180 degrees) on the 2nd rack from the bottom for 40 minutes.
- In the meantime, sort the spinach, wash and spin dry. Clean the radicchio and pull it bite-sized. Roughly chop the walnut kernels, crumble the cheese.
- Drain the yellow beets in a sieve and allow to cool, collecting the cooking liquid and mixing with the rest of the quince mixture. Mix the sauce with the spinach and radicchio, fold in the yellow beets and sprinkle with walnuts and cheese on top.
- Tip: Spinach tastes particularly good when young as a salad. In the case of summer or autumn varieties, the small leaves are particularly suitable for lettuce, while large leaves are stalked and torn.