1. Roast the pine nuts for 2-3 minutes in the oven or in a non-stick pan
2. Make the vinaigrette by mixing all the ingredients well, until they become a thick sauce.
3. Cut the beets into thin slices and make the salad, adding the spinach, cheese, and pine nuts.
4. Garnish with mint leaves and vinaigrette.
Saturated fats: 2.3 g
Sugars: 9 gr