Serves 4-6
500 g red beetroots, boiled
1 piece of endives (witloof)
1 tomato, deseeded and cut in dice
1/2 shallot or 1 spring onion, cut finely
1 tbsp fresh coriander, cut finely
salt
2 tsp vinegar
2 tsp olive oil
a handful of young spinach leaves
Cut the beetroot in 0.5 cm slices.
Cut the endive in half, remove the hard core and cut it in rings.
Add the remainder of the ingredients except for the spinach, and mix well.
Add the spinach carefully.
Leave the salad in the fridge for at least half an hour.
PS: I left out the spinach
