Warm mushroom and beetroot spinach salad

    20 min

    A spinach and beetroot salad is topped with warm mushrooms, crispy onions and cashew nuts to create a filling and flavourful salad.

    1 person made this

    Serves: 4 

    • 250g brown mushrooms, sliced
    • 1 onion, thinly sliced
    • 2 tablespoons olive oil, divided
    • 100g fresh spinach leaves
    • 150g beetroot, sliced
    • 60g salted cashews nuts
    • salt and pepper, to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat 1 tablespoon oil in a pan over medium heat; add sliced onion and cook until crispy. Transfer to a plate and set aside.
    2. Cook mushrooms in same pan until soft and browned; season with salt and pepper.
    3. Arrange spinach leaves in a bowl; drizzle olive oil on top and mix well. Top with beetroot, cashew nuts, warm mushrooms and onions; serve.

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