Winter salad with Brussels sprouts, beetroot and spirulina
Winter salad with Brussels sprouts, beetroot and spirulina
🕒 Preparation time: approx. 35 minutes (including baking time for Brussels sprouts & preparation of the beetroot)
Ingredients (for 4 servings)
- 400g Brussels sprouts
- 3–4 small to medium-sized beetroots (approx. 450–500 g, cooked)
- 100g mung bean sprouts
- 4 tbsp cashews
- 2 tbsp sesame seeds (toasted)
- 2 tablespoons of spirulina flakes or powder
- 4 tbsp olive oil (2 tbsp for the Brussels sprouts, 2 tbsp as dressing)
- Salt and pepper to taste
preparation
- Prepare the Brussels sprouts: trim the sprouts, slice them, and toss with 2 tablespoons of olive oil, salt, and pepper. Place them on a baking sheet and roast at 200°C (top and bottom heat) for approximately 20–25 minutes, until golden brown.
- Cut the beetroot into slices or small cubes.
- Briefly toast cashews and sesame seeds in a pan without oil until fragrant.
- Put all the ingredients in a bowl and mix them together.
Tip:
For added freshness, you can add lemon juice or a sweet and sour dressing with balsamic vinegar and maple syrup.
