Spinach and beetroot salad
Wash spinach and beetroot leaves. Place in a plate along with sun-dried tomatoes. Finely chop parsley. Season nadughi with salt and finely chopped tarragon.
Ingredients
- Spinach leaves 50 gram
- beetroot leaves 50 gram
- Sun-dried tomatoes in oil 2 piece
- nadugi 50 gram
- parsley or tarragon 0.33 Bunch
- Kakhetian oil 10 milliliter
- Lemon 0.2 piece
- Long-shaped Georgian hazelnuts 17 gram
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