Einkorn salad with spinach and beetroot

Cook time: 15 min.
Difficulty: Easy

Ingredients (2 servings)

  • 150 g einkorn – sprouted, or soaked for 12 hours in hot water
  • 300 g fresh spinach
  • 1 beetroot (cut into cubes and peeled)
  • 1 cucumber (sliced into semicircles)
  • 20 olives
  • 1 bunch of parsley
  • ½ a lemon’s juice
  • 2 tbsp. olive oil
  • Salt to taste
  • For the making of this salad you may use:

- einkorn sprouts. You can make einkorn sprouts at home. Soak the grains in water for 4-6 hours and then pour the water out. Wet the grains regularly (2-3 times a day) and they should start sprouting after 2 days. Keep the sprouts in a cool place. Always rinse out before eating.

- einkorn soaked in water. You can soak einkorn in (warm) water for 12 hours and then put it in soups, salads, yogurt for breakfast etc.

- boiled einkorn. You can cook einkorn by letting it simmer for about 30 minutes, while stirring with a wooden spoon. Cooked einkorn can be added to any meal you would normally prepare with rice.

 Tip: Einkorn should be thoroughly rinsed before soaking or cooking

  1. Rinse and clean the spinach well, shred the leaves and place them at the bottom of the plate
  2. Boil the beets for 10 minutes and place it over the spinach
  3. Add parsley, einkorn, olives and cucumber
  4. Dress with lemon juice, olive oil and salt to taste
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