Beetroot salad with spelt grits

Ingredients:

4-5 portions

• 500 g of small beets
• 150 g of spelt grits
• 100 g of salad with arugula, spinach and beetroot leaves
• 1 red onion
• 160 g of feta
• 2 tbsp. of natural apple cider vinegar
• 2 tbsp. of linseed oil
• 2 tbsp. of Greek yogurt
• 1.5 tbsp. amaranth seeds
• 1 tbsp. of honey
• 1 clove of garlic
• salt

Preparing:

• Soak the amaranth seeds for about 12 hours.
• Preheat the oven to 180°C. Wash the beets with a brush, dry them. Wrap in foil and bake for about 45 minutes. Cool down.
• Peel the beets and cut them into thin slices.
• Put the spelt grits in a pot, wash them, pour 2 glasses of water and bring to a boil. Reduce the heat, season with salt and simmer until tender (about 30 minutes). Drain spelt grits in a colander and cool.
• Peel and chop the onion. Crumble the feta cheese.
• For the dressing, mix vinegar, nut butter, yogurt, honey and amaranth seeds. Peel the garlic and mash it with salt. Add garlic to the sauce, mix well.
• Put the lettuce, spelt grits, beetroot and onion in a salad bowl, pour the dressing and mix. Sprinkle with feta cheese and serve.

Thanks our colleague Yuliia Kukhlii for the recipe.