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Beetroot on organic Batavia leaf salad with a fine mustard vinaigrette and pine nuts

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Ingredients for 2 servings:

  • 2 handfuls of Batavia lettuce
  • 3 balls of medium-sized beetroot, cooked
  • 2 tbsp pine nuts
  • 1 tbsp chives, chopped
  • 2 tbsp mustard
  • 2 tbsp vinegar
  • 2 tbsp water
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the lettuce and place it on a plate. Slice the beetroot and arrange it on top. Make the dressing and pour it over the salad. Sprinkle with pine nuts and chives and serve.

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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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