Beetroot salad with seed topping

Ingredients for 2 servings:

• 250 g cooked beetroot
• 1 small onion(s)
• 2 tbsp oil, e.g. rapeseed oil
• 1 tbsp balsamic vinegar, lighter
• salt and pepper
• 1 pinch(s) of sugar
• 1 pinch of caraway, freshly ground
• 1 tbsp sunflower seeds
• 1 tbsp pumpkin seeds

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Peel the beetroot bulbs, halve them, and slice them thinly. Peel and finely dice the onion. Roast the seeds in a pan without fat until they begin to smell. Make a dressing from the oil, vinegar, and spices and pour it over the beetroot, then mix well. Let the salad marinate for about an hour. Sprinkle the salad with the roasted seeds to serve.