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Pear and beetroot spinach salad: the fresh recipe with fruit and vegetables


Spinach, pear and beetroot salad

Pear and beetroot spinach salad: purifying and pleasant, perfect for forgetting a stressful and monotonous day at work.

The spinach pear and beetroot salad is a fresh and healthy dish that can accompany another dish or be a light but substantial dinner on its own. You can use any type of pears, the important thing is that they are sweet and juicy, so choose well ripe fruit. You can also enrich the salad with a spoonful of sesame seeds and with a diced homemade bread passed for 3-4 minutes in the oven to bruscare.

Spinach, pear and beetroot salad
Spinach, pear and beetroot salad

Preparation of the salad with baby spinach, pear and beetroot

  1. Wash the baby spinach and dry them with a salad spinner. Pour them into a large bowl.
  2. Peel the beetroot, then on a cutting board cut it into cubes of the size of one and a half centimeters, place them in the bowl together with the baby spinach.
  3. Peel the pears, cut them into wedges, remove the core and cut them into one centimeter cubes.
  4. Pour the diced pears into the same bowl.
  5. Open the walnuts (to taste), recover only the kernels and crush them coarsely. Make sure you don’t have any shell fragments left, then pour them into the bowl as well.
  6. Finally, with a teaspoon, make the gorgonzola into small pieces , and pour it into the bowl to keep company with all the other ingredients.
  7. Dress the salad with extra virgin olive oil, salt and balsamic vinegar, only a few drops of the latter.
  8. Bring to the table to accompany the main course of the dinner, or offer the spinach, pear and beetroot salad as a single dish.

If you want to present another healthy dish for a dinner in perfect shape and with a mix of fruit and vegetables, try the apple and celeriac salad .

storage

This light dish, being seasoned, should be consumed at the moment or at the latest within half a day of its preparation.


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