Beet spinach salad

Name: beet spinach salad
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 500 g boiled beets Scale; 3 el Red wine vinegar; 4 el extra virgin olive oil; 2 tl coarse Zaanse mustard; 1 tl granulated sugar; 3 el pumpkin seeds container of 100 g; 150 g fresh spinach; 100 g Dutch goat's cheese

Vegetarian salad with beets, spinach and goat's cheese.

Ingredients

500 g boiled beets Scale
3 el Red wine vinegar
4 el extra virgin olive oil
2 tl coarse Zaanse mustard

1 tl granulated sugar
3 el pumpkin seeds container of 100 g
150 g fresh spinach
100 g Dutch goat's cheese

Directions

Cut the beetroot into thin segments. In a bowl, beat a vinaigrette of vinegar, oil, mustard and sugar. Season with salt and pepper.
Scoop the beetroot through and let the flavors withdraw for 10 minutes. Roast the pumpkin seeds for 4 minutes in a frying pan without oil or butter.
Remove the thickest stalks from the spinach. Cut the goat cheese into small cubes. Mix the spinach, the goat cheese and the pumpkin seeds with the beetroot.