Salad of beets, mozzarella, spinach and almond flakes

A salad of spinach, soft mozzarella cheese and baked beets can be served as an appetizer or a full meal. Salad dressing with a slight acidity of apple cider vinegar perfectly complements all the ingredients, and almond flakes add a pleasant nutty note. If you bake the beets in advance in the oven, you will spend no more than 10 minutes preparing the salad.

Ingredients

• Beets - 280 g (1 pc.)
• Mozzarella cheese - 120 g
• Fresh spinach - 75 g
• Olive oil - 3 tbsp. spoons
• Apple cider vinegar - 1 tbsp. the spoon
• Almond flakes - 1 tbsp. the spoon
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Start cooking by roasting beets. Turn on the oven and preheat to 190 degrees. Wash the beets well, wrap with food foil and bake in the oven for 1 hour. You can also bake beets in a slow cooker.
2. Prepare all other salad ingredients. Rinse the spinach and dry it with paper towels or in a special dryer for greens. Free the mozzarella from the packaging. Other nuts can be used instead of almond flakes. For example, cashews or hazelnuts.
3. Tear the mozzarella cheese with your hands or cut into small pieces. Peel the baked beets and cut into slices or sticks.
4. For dressing, combine olive oil, apple cider vinegar, salt, and ground black pepper in a bowl.
5. Mix with a spoon until smooth.
6. Place the spinach leaves in a deep bowl, pour 2 tbsp. tablespoons of dressing and stir.
7. Arrange the dressed spinach leaves on a flat salad plate and arrange the roasted beetroot slices on top.
8. Lay out the mozzarella pieces.
9. Drizzle the salad with the remaining dressing and sprinkle with flaked almonds. If using other nuts, chop them finely.
10. Salad does not need to be additionally cooled, you can immediately serve it to the table.
11. Healthy, tasty and fast!