Name: Vegan Autumn Salad With Smashed Beets and Autumn Raspberry Vinaigrette
Prep time: 20 min
Cook time: 25 min
Total time: 30 min
Yield: 2 people
Ingredients: 100 g ready prepared grains or wild rice (I use Merchant Gourmet Quinoa); 2 small handfuls baby spinach; 1 apple (cored and thinly sliced); 1 tablespoons pomegranate seeds; 4 tablespoons peas (cooked); A few small mint leaves; 20 g hazelnuts; Parmesan shavings or vegan alternative; 2 medium beetroot (pre-packed or raw (not the pickled variety!)); ½ small clove garlic (crushed); 8-10 mint leaves (torn); ⅛ teaspoon cumin; ¼ teaspoon coriander; ½ tablespoon lemon juice; ¼ teaspoon salt; 1 tablespoon olive oil; 40 g (½ cup) raspberries; 1 teaspoons white sugar; 2 tablespoons olive oil; 1 tablespoon white wine vinegar; Pinch of salt