Due to the use of the fruit and the beetroot this spelt salad is fairly sweet. Adding some goat's cheese would be the perfect addition! Note that the time given is taking into account that you use already roasted beetroots!
Course Salad
Cuisine Dutch
Keyword beetroot, pomegranate, spelt
Diet vegetarian
Prep Time 15 minutesmins
Total Time 15 minutesmins
Servings 1person
Calories 686
Author Simone van den Berg
Ingredients
1pomegranate
1red grapefruit + 1/2 red grapefruit for the juice
Boil the spelt for ten minutes, drain and leave to cool. Remove the pomegranate arils and discard the rest of the pomegranate. Cut off the thick skin of the grapefruit all the way around, including the membranes. Then remove the segments from the grapefruit without removing the white skin.
Toast the pine nuts and set aside.
Roughly grate the beets.
Make a dressing with the juice of half a grapefruit, olive oil and white wine vinegar. Season to taste with salt and pepper.
Toss all salad ingredients, sprinkle with pine nuts and add dressing.