Beetroot salad with grapes and goat's cheese

Ingredients for 2 servings:

• 1 beetroot
• 1 large head of romaine lettuce
• 1 handful of grapes
• 50 g goat’s cheese
• 3 tsp, heaped nut butter
• 1 tbsp vinegar
• 3 tbsp water
• 1 tbsp yogurt
• salt and pepper

Instructions

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

First, wash the lettuce and tear it into bite-sized pieces. Next, wash and peel the beetroot, then slice it into thin strips with a vegetable peeler and add it to a bowl with the lettuce. Mix all the dressing ingredients together, adding more or less salt, pepper, vinegar, and yogurt to taste, and toss with the vegetables. Before serving, scatter the washed grapes and chunks of goat cheese over the salad. Tip: Fresh beetroot can splatter when peeling and cutting, and it will then color very intensely! As a precaution, I wore an apron while preparing it, and you might also want to avoid wearing a white top while eating it.