Autumn salad with kiwi and walnuts

Ingredients for 4 servings:

• 400 g beetroot, small, equal-sized
• Salt
• 100 g lamb’s lettuce
• 4 kiwis
• 5 tbsp apple cider vinegar
• 1 tsp mustard, hot
• Salt and pepper, black
• 7 tbsp oil (walnut oil)
• 2 shallots
• 1 bunch of chives
• 50 g walnuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the beets. Bring to a boil in a pot with just enough salted water to cover. Cook for 30-50 minutes. Rinse in cold water. Peel and quarter. Trim the lamb’s lettuce, rinse in cold water, and spin dry. Peel and slice the kiwis. For the marinade, mix the apple cider vinegar with salt and pepper. Pour in the oil in a thin stream and whisk in. Peel and finely chop the shallots. Rinse the chives, shake dry, and finely chop. Add both to the marinade. Toss the lamb’s lettuce in the water and divide it among four plates. Arrange the kiwi slices around the lamb’s lettuce, then the beets on top. Drizzle with the remaining marinade and garnish with walnuts.