Salad with beet and chorizo

Name: salad with beet and chorizo
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 500 g boiled beets; 4 el Red wine vinegar; 250 g chorizo (sausage); 6 el extra virgin olive oil; 1 tl fine mustard; 620 g canned chickpeas look; 300 g spinach (washed); 125 g soft goat's cheese 55

Salad with beetroot, chorizo, spinach, chickpeas and goat's cheese.

Ingredients

500 g boiled beets
4 el Red wine vinegar
250 g chorizo (sausage)
6 el extra virgin olive oil

1 tl fine mustard
620 g canned chickpeas look
300 g spinach (washed)
125 g soft goat's cheese 55

Kitchen Stuff

1 grill pan

Directions

Cut the beets into pieces and drizzle with the vinegar.
Cut the chorizo into slanted slices. Heat the grill pan and grill the sausage for 3 minutes. Turn halfway. Drain on kitchen paper.
Beat a vinaigrette of the rest of the vinegar, oil and mustard. Season with pepper and salt.
Let the chickpeas drain. Spoon the beets with the spinach, chickpeas and chorizo.
Crumble the cheese over it. Drizzle with the vinaigrette.