John Myers
Ingredients for 3 servings:
- 300 g ham (beef)
- 1 large beetroot, fresh
- 1 onion(s), red
- 3 cucumber(s) , (pickles with stevia) and also some broth
- a few stalks of chives
- 5 tbsp vegetable broth, well seasoned
- 1 tsp mustard, coarse, hot
- ½ lemon(s), juice
- Vinegar
- salt and pepper
Instructions
Working time approx. 25 minutes; Rest time approx. 30 minutes; Total time approx. 55 minutes
Low-carb, low-fat
Cut the beef ham into thin strips and place in a bowl. Peel the beetroot (it’s best to do this with gloves, otherwise everything will turn red) and finely grate it, then add it to the ham. Finely slice an onion, finely chop the chives, and dice the pickles, and add everything to the bowl. Mix well. Make the salad dressing. For the base, add vegetable stock, lemon juice, a little vinegar, some of the stevia-infused pickle juice, the mustard, salt, and pepper. I always mix it with a milk frother. Pour it over the salad and let it sit for half an hour, then season again if necessary.
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