Superfood salad

Ingredients

• 2 pcs Beetroots
• 0.1 g Salt
• 0.05 g Black pepper, ground
• 2 tbsp Flaxseeds
• 7 pcs Asparagus
• 150 g Baby spinach, fresh
• 100 g Feta, reduced fat
• 100 g Millet
• 1 tbsp Pumpkin seed oil
• 1 pcs Pomegranates
• 1/2 pcs Lemon, juiced

Method

1. Wash the beetroot, wrap in aluminium foil and bake in a preheated oven at 200°C for about 1 hour.
2. When cool, peel, wash and dice.
3. Drop the millet into 2x the amount of boiling salted water, cover and cook over a low heat until tender, then cool.
4. Cut the asparagus into 1-2 cm pieces and add them to the millet.
5. Peel the pomegranate seeds, put them in a large bowl, and wash the baby spinach.
6. To make the salad, mix the millet, beetroot cubes, asparagus pieces, baby spinach, pomegranate and feta cheese cubes in a large bowl, then add the pumpkin seed oil mixed with salt, pepper and lemon juice.