10 baby beetroot
50grams Goats cheese
1/2 cup walnuts
1/2 teaspooons of Tridosha Salt of the Sea
“Indian Summer” Gourmet Salt and Pepper
1 desertspoon olive oil
baby spinach leaves
1. Peel baby beets and steam in double-saucepan for 5-10 minutes until just tender. Remove from heat.
2. Coat baby beets with olive oil, add walnuts and sprinkle with Tridosha Salt of the Sea “Indian Summer” Gourmet Salt and Pepper.
3. On serving platter, scatter baby spinach leaves, spoon on the baby beets with walnuts and dot with goats cheese. Serve.