Beetroot, mozzarella, cucumber, and potato salad for 1 person

Ingredients for 1 servings:

• 1 ball of beetroot, wrapped in foil
• 1 ball of mozzarella
• 8 slice(s) cucumber(s)
• 8 slice(s) jacket potatoes, can be cooked the day before
• 1 thin spring onion(s)
• 1 tsp mustard, dill
• 1 tbsp sour cream
• 2 tbsp beetroot juice
• Salt
• black pepper, freshly ground
• Chili flakes, if you like that

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with mustard, sour cream, spring onion and beetroot juice dressing

Slice the beetroot. Slice the mozzarella. Slice the cucumber. Slice the potatoes. (If you don’t have pre-cooked potatoes, place raw potatoes with their skins on in a microwave bowl, moisten the potatoes slightly, and cook them at 800 watts with the microwave lid on for about 5 minutes.) Slice the spring onions into small rolls, setting aside a few rolls for decoration. In a bowl, mix the spring onions, mustard, sour cream, and beetroot juice well and season with the spices. Arrange the beetroot, mozzarella, cucumber, and potato slices in a fan-like pattern on a plate. Drizzle the dressing loosely over the center, sprinkle with the remaining spring onion rolls, and season again—done. Very fresh, very filling, and a tried-and-true heat-resistant dish.