Light Beet Salad with Pomegranate and Raspberry Dip

Do you like the sweet and salty combination? I adore it! I love the not so obvious flavours, especially those from healthy products. If you’re looking for a way to sneak some spinach into your diet, you must try this recipe!

The combination of the sweetness of beetroot with sour raspberries, topped with pomegranate and nuts. Delicious! What’s more, you can offer this dish to people on a gluten-free, dairy-free or vegan diet.

PS. If you are going to celebrate the upcoming Valentine’s Day, this salad will be perfect as a surprise dish for a formal dinner. 😉

Preparation:

I arranged the spinach leaves on a plate and put the sliced beetroot on it. I heated the raspberries in a saucepan, stirred in maple syrup, and stewed for about 1-2 minutes. I sprinkled the salad with the raspberry dip, and topped it with chopped nuts and pomegranate seeds. That’s it!