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Leaf salad with beetroot

updated

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Ingredients for 2 servings:

  • 50 g sour cream
  • ½ tsp mustard
  • ½ tsp sugar
  • 1 tbsp wine vinegar
  • salt and pepper
  • 1 tbsp chives
  • 2 tbsp rapeseed oil
  • 80 g lettuce
  • ½ cucumber(s)
  • 1 piece(s) beetroot

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian

For the dressing, mix all ingredients together in a bowl. For the salad, slice or strip the cucumber. Tear the lettuce leaves and remove the thick stems if necessary. Wash and spin dry thoroughly. Mix with the dressing in a large bowl. Cut the beetroot into strips and arrange them on a serving plate over the salad. This salad goes well with panneschieven.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Leaf salad with beetroot