Beetroot and clementine salad


Total time: 20m
Preparation Time: 20m

Servings
For 2 people


Nutritional Information

Contains 417 Kcal, 11g Protein, 58g Carbohydrates, 14g Fat


Ingredients

  • Durum wheat
  • 100 g pre-cooked durum wheat (Ebly®)
  • 2.5 dl salted water, boiling
  • Dressing
  • 0.5 tsp salt
  • 3 tbsp white wine vinegar
  • 2 tbsp olive oil
  • a little pepper
  • Salad
  • 2 clementines, rinsed with hot water, dabbed dry
  • 400 g boiled, diced beetroot
  • 100 g baby spinach

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Instructions

  • Durum wheat

    Place the durum wheat in the salted water, cover and simmer over a low heat for approx. 10 mins. until soft, drain.
  • Dressing

    Combine the oil and vinegar in a large bowl, season with salt. Add the durum wheat.
  • Salad

    Grate a little zest from one clementine into the durum wheat. Peel the clementines, divide into segments, add to the durum wheat along with the beetroot and baby spinach, mix.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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