Baby spinach and mandarin (or orange) make a really lovely combo. It must be natures way of helping us absorb iron. The key parts of this salad are the dressing, baby spinach, the crunchy seeds and the beetroot. The chickpeas are optional but you could use lentils and the feta adds a nice saltiness. Crispy bacon makes a good sub for the feta too. I enjoyed the kraut on top but it is also good with out it. You can use oranges instead of mandarins with added orange segments added in.
We ate this with the spice roasted celeriac steaks. Worth a try!
¼ cup mandarin juice – about 4 mandarins
Zest of 2 mandarins
2 T Extra virgin olive oil
1.5 T apple cider vinegar, you might need 2 T if you don’t use kraut
Salt and pepper
4 medium Roasted beetroot, sliced or diced
Baby spinach / rocket about 4 large handfuls (140g bag)
1 tin Chickpeas, rinsed and drained
half a cup of sauerkraut
Feta 100g, crumbled
Handful toasted pumpkin seeds
half a lemon squeezed over at the end
Layer the baby spinach on a large plate. I like to toss the chickpeas (or beetroot) in some of the dressing. Spoon the chickpeas and beets over the spinach. Add the kraut and pumpkin seeds. Crumble on the feta.
When you’re ready to serve pour over the dressing and squeeze over the lemon.
Serve the spiced celeriac steaks and a dollop of yoghurt.