/ Salad of beets, spinach and mushrooms

Salad of beets, spinach and mushrooms

  • Onion - 1 piece (sliced ​​in rings)
  • Bread - 2-3 slices (diced)
  • Beets - 220 Grams
  • Olive oil - 4 items. Spoons
  • Shallots - 1 piece
  • Honey mustard - 1 Art. a spoon
  • Wine vinegar - 1/4 cup
  • Sugar - 2 items. Spoons
  • Salt - 1/2 teaspoonfuls
  • Freshly ground pepper - 1/4 teaspoonfuls
  • Spinach - 360 grams

Preheat the oven to 170 degrees. Fill the bowl with ice and water, add the onion, let stand for 30 minutes. Drain and lay aside. Bake bread in the oven until golden brown and crispy, 10 to 15 minutes. Allow to cool. Put the beetroot into a small saucepan and add cold water. Bring to a boil and cook until soft, about 30 minutes. Drain the water and allow to cool. Peel, cut into cubes and set aside. While the beets are preparing, make the sauce. Heat 1 tablespoon of olive oil in a medium frying pan over medium heat. Add onion and fry until soft, about 3 minutes. Beat up the mustard, vinegar, sugar, salt and pepper. Cooking, whisking constantly until the sugar dissolves, about 1 minute. Add the remaining 3 tablespoons of olive oil. Reduce the heat to a minimum. Add the cooked beets into the sauce and stir. Put the onion, spinach and mushrooms in a bowl. Pour warm sauce, stir. Serve the salad with croutons warm or at room temperature.

Servings: 6

Pay attention to: