Beetroot salad with chive cream and coriander

Ingredients for 6 servings:

• 500 g beetroot, young or vacuum-packed cooked
• 1 bunch of chives
• 150 g crème fraîche
• 2 tbsp lime juice
• 50 g lamb’s lettuce
• ½ head of Lollo Rosso OR:
• 5 tbsp white wine vinegar
• some sugar
• Salt and pepper, freshly ground
• 6 tbsp oil
• 1 shallot(s)
• 1 tsp coriander, whole

Instructions

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

spicy, unusual

Boil the beetroot in salted water for about 30-40 minutes until soft. Drain, rinse, let cool slightly, and then peel off the skin. Then slice. Wash the chives and cut into fine rings. Season the crème fraîche with salt and pepper, stir in the chives and lime juice. Wash, trim, and dry the lettuce. Mix the vinegar, salt, a pinch of sugar, pepper, and oil to make a sauce. Reserve 3 tablespoons of this. Peel the shallot and cut into fine rings. Crush the coriander in a mortar and pestle. Stir the coriander and onion rings into the larger portion of the sauce. Toss the beetroot slices in the sauce and let them marinate. Before serving, toss the lettuce leaves in the sauce. Serve the salad. Place the beetroot and onions on top and drizzle with the sauce. Spread the chive cream on top.