Spelt Salad with Sweet-Tart Beets

Name: Spelt Salad with Sweet-Tart Beets
Cuisine: Dutch
Ingredients: salt and freshly ground black pepper; 2 to 3 tbsp golden syrup; 1 tbsp prepared mustard; ½ cup (125 ml) light vegetable oil; 3½ tbsp (50 ml) walnut oil; 1½ cups (200 g) spelt; ⅓ cup (75 ml) raspberry vinegar; 1 carrot; 1 bunch watercress; 10 oz (300 g) cooked beets, peeled and cubed

Preparation info

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

Ingredients

1½ cups (200 g) spelt
10 oz (300

Europe
Spain
Netherlands
France
Barcelona
Limburg
Side dish
Summer
Vegan

Method

Cook the spelt in a large saucepan of salted boiling water until tender, about 35 minutes. Drain in a sieve and rinse under cold running water; drain well.

Make the dressing

In a large bowl, whisk the vinegar, syrup, and mustard together and season with salt and pepper.

Add the oils in a thin trickle, whisking constantly until the dressing e