Winter raw vegetable salad

Ingredients for 4 servings:

• 2 turnip(s), white
• 2 radish(s), black
• 2 beetroots
• 200 g lamb’s lettuce
• 1 onion(s)
• 1 clove(s) garlic
• Balsamic vinegar
• Oil (walnut oil)
• 100 ml wine (mulled wine)

Instructions

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

side salad

Cook the beets, peel them, and let them cool (this is great for making the day before). Peel the turnips and radishes. Coarsely grate the radishes, turnips, and beets. Finely chop the onions and garlic, sauté them briefly, and let them cool. Simmer the mulled wine until reduced to about 50% (please, please don’t use ready-made mulled wine…it’s better to use leftovers from the night before or the day before, made with a very strong red wine). Mix the balsamic vinegar, oil, and the reduced mulled wine into a salad dressing, season with salt and pepper. Mix all the vegetables (except the lamb’s lettuce) with the salad dressing and serve on plates surrounded by the lamb’s lettuce. Drizzle a little salad dressing over the lamb’s lettuce. (I also like to complement this salad with marinated and roasted pieces of poultry, fish, or meat, as well as baguette or ciabatta rolls, for a quick meal.)