DE  |  FR  |  IT
all recipes   Salad

Red Beet Salad with Spinach, Candied Walnuts and Blue Cheese


Cook red beet depending on its size for about 40 to 60 min. Let cool down and only peel and cut it into thin slices after cooking.

Wash spinach, dry and cut to desired size. Add red beet to spinach. Candy the walnuts in a small pan with a bit of sugar.

For the dressing, shake olive oil, vinegar, salt and pepper in a small container. Serve the salad with the dressing, candied walnuts and blue cheese on top.

Rapunzel Products

202250 Walnut pieces
1000680 Olive oil extra virgin 'flower of the oil'
1050475 Aceto Balsamico di Modena I.G.P. (Speciale)
1200335 Sea salt with iodine
1400325 Cristallino cane sugar, HAND IN HAND

Fair trade and organic farming are central for Rapunzel

Foreign Distributors

We distribute our products around the world - our local partners are happy to help you.

Rapunzel Naturkost © 2021 • Imprint & privacy protectionPrint version