Spelt & beetroot salad with marinated Jerusalem artichokes
Preparation
Cook the spelt rice in the vegetable stock until soft. Cut the beetroot and sheep’s cheese into bite-sized pieces. Wash and spin dry the spinach. Place the Jerusalem artichoke in a sieve and allow to drain. Put all the ingredients in a bowl and marinate in Balsamic vinegar, olive oil, natural salt and black pepper. Garnish with the roasted almonds and celery leaves.
- 125g spelt (spelt rice)
- 300ml vegetable stock
- 300g beetroot, cooked
- 100g feta cheese
- 100g baby leaf spinach
- 1 jar pickled Jerusalem artichoke from Sunroot
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Natural salt, black pepper
- 100g roasted almonds
- Celery leaves to garnish
