Beetroot salad with raspberry balsamic vinegar

Ingredients for 4 servings:

• 3 beetroot bulbs
• 1 handful of nuts (pecans or walnuts)
• 1 tbsp Balsamic vinegar (raspberry balsamic vinegar, 6% acid)
• 1 tbsp sesame oil, roasted
• 1 tbsp maple syrup
• some salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes

Cook the beets for about 45 minutes, peel, and cut into thin, bite-sized slices. Roughly chop the nuts. Place both in a bowl. Now add the raspberry balsamic vinegar, sesame oil, and maple syrup, mix gently, and season with salt and pepper. Refrigerate the salad for at least an hour to allow the flavors to meld. It’s a good starter, but not so good as a side dish because of its sweetness. Tip: Be sure to wear gloves when peeling and cutting the beets, as they stain profusely! If you don’t want to cook them yourself or can’t find fresh beets, you can always use pre-cooked ones from the refrigerated section; this saves a lot of time.