Spinach, Beetroot, Gorgonzola and Walnut Salad

Ingredients

• 150 g Baby spinach
• 1 apple
• 1 tbsp Lemon Juice
• 250 g cooked beetroot (vacuum packed)
• 150 g blue cheese (e.g., Gorgonzola)
• 40 g walnut kernels
• 2 tbsp nut oil
• 1 tbsp Olive Oil
• 4 tbsp apple cider vinegar
• Salt
• sugar

Instructions

1. 1.

   Wash and dry the spinach, then pat it dry. Wash the apple, quarter it, remove the core, and finely chop the quarters. Mix with lemon juice. Dice the beetroot into small cubes and crumble the cheese. Roughly chop the walnuts. Whisk together the two oils, vinegar, salt and a pinch of sugar; optionally stir in 1–2 tbsp water to desired consistency.

2. 2.

   Combine all salad ingredients in a bowl, toss gently with the dressing, then serve on plates.