Spinach, Beetroot & Shallot Salad Recipe | Booths Supermarket
1 Place the shallots in a bowl and add the red wine vinegar, a pinch of salt and milled black pepper and leave to stand for 10 minutes. 2 Place the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.booths.co.uk.
Ingredients
- 2 shallots, slice thinly
- 2tbsp red wine vinegar
- Salt and milled pepper
- 250g baby spinach, washed
- 250g raw beetroot, peeled
- 25g pine nuts, toasted
- 2tbsp extra virgin olive oil
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