| Cook Time | 30 minutes |
| Servings |
Ingredients
- 5-6 pieces Beet (small; boiled or baked)
- 1 tablespoon Olive oil
- 1 tablespoon Balsamic vinegar
- 1/4 teaspoons Mustard
- 1 clove Garlic
- 100 gram Spinach
- 350 gram Chickpeas (ready)
- 1 piece Onion red
- 100 gram Bryndza Cheese
Ingredients
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Instructions
- For dressing: in a small jar with a lid, mix the oil, vinegar, mustard and garlic. Close the lid and shake until all the ingredients are well mixed. Leave it on for at least 15 minutes.
- Beets, pre-boiled or baked, peel and cut into small slices.
- In a large bowl, mix the spinach (if the leaves are too large, tear them), chickpeas and onions. Add the dressing, after removing the garlic from it. Mix it.
- Arrange the salad on plates. Put the beetroot on top and crumble the cheese. Season with salt and pepper. Serve immediately.
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