Ingredients:
4-5 servings
- 500 g small beetroots
- 150 g spelt groats
- 100 g salad leaves with arugula, spinach and beetroot leaves
- 1 red onion
- 160 g feta cheese
- 2 tbsp natural apple cider vinegar
- 2 tbsp flaxseed oil
- 2 tbsp Greek yogurt
- 1.5 tsp amaranth seeds
- 1 tsp honey
- 1 garlic clove
- salt
Preparation:
- Soak the amaranth seeds for about 12 hours.
- Preheat the oven to 180°C. Wash the beetroots with a brush and pat dry. Wrap them in foil and bake for about 45 minutes. Leave to cool.
- Peel the beetroots and cut them into thin slices.
- Add the spelt groats to a pot, rinse them, pour in 2 glasses of water and bring to a boil. Reduce the heat, season with salt and simmer until tender (about 30 minutes). Drain the spelt groats in a colander and leave to cool.
- Peel and slice the onion. Crumble the feta cheese.
- For the dressing, mix the vinegar, nut butter, yogurt, honey and amaranth seeds. Peel the garlic and crush it with salt. Add the garlic to the dressing and mix well.
- Add the salad leaves, spelt groats, beetroot and onion to a salad bowl, pour over the dressing and mix. Sprinkle with feta cheese and serve.
Thanks for the recipe to our colleague Yuliia Kukhlii from Ukraine.
