1 beetroot, boiled
50 gr baby spinach leaves
2 white mushrooms
FOR THE VINAIGRETTE:
2 tbsp bio Balsamic Vinegar with Honey, Kalamata Papadimitriou
2 tbsp mustard
2 tbsp olive oil
½ lemon – the juice
Salt – pepper
Slice the boiled beetroot and place on a plate. Add the baby spinach and top with the mushrooms, finely sliced.
For the vinaigrette:
In the food processor, add the mustard, bio Balsamic Vinegar with Honey, lemon juice and olive oil; season with salt and pepper and pulse until the ingredients are well combined and smooth.
Sprinkle the walnuts over the salad, drizzle with the vinaigrette, add the parmesan flakes and serve.
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