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#2 Spelt & beetroot salad with marinated Jerusalem artichokes

Preparation

Cook the spelt rice in the vegetable stock until soft. Cut the beetroot and sheep’s cheese into bite-sized pieces. Wash and spin dry the spinach. Place the Jerusalem artichoke in a sieve and allow to drain. Put all the ingredients in a bowl and marinate in Balsamic vinegar, olive oil, natural salt and black pepper. Garnish with the roasted almonds and celery leaves.

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  • 125g spelt (spelt rice)
  • 300ml vegetable stock
  • 300g beetroot, cooked
  • 100g feta cheese
  • 100g baby leaf spinach
  • 1 jar pickled Jerusalem artichoke from Sunroot
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Natural salt, black pepper
  • 100g roasted almonds
  • Celery leaves to garnish

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