Fish with Beet, Spinach and Cheese Salad

Ingredients

• Beets1 count (80 g)
• Fish150 g
• Spinach1/2 cup (15 g)
• Olive Oil2 teaspoon (7 ml)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Cheese1.5 slice (38 g)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets. If not, boil for 30 - 40 minutes.

2. 2

   Step 2

   Preheat the griddle pan over high heat. Meanwhile, season the fish with salt and pepper. You can add a little lemon juice.

3. 3

   Step 3

   Once heated, pour half of the oil, spread and place the fish.

4. 4

   Step 4

   Brown the fish approximately 3-4 minutes per side over medium heat. Remember that the cooking time will depend on the thickness of the fish.

5. 5

   Step 5

   Meanwhile, peel and cut the beet into medium pieces.

6. 6

   Step 6

   In a bowl place the previously cut fish, beet, diced cheese and spinach leaves.

7. 7

   Step 7

   It can be fresh/white cheese, cottage cheese, ricotta cheese or, if desired, mozzarella cheese.

8. 8

   Step 8

   For the dressing: Mix the remaining olive oil, lemon juice, mustard and stevia. Season with salt and pepper.

9. 9

   Step 9

   Pour the dressing into the mixture and toss. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish with Beet, Spinach and Cheese Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.