John Myers
Ingredients for 2 servings:
- 100 g leaf lettuce, brown
- 180 g fresh beetroot
- 80 g blueberries
- 125 g mini mozzarella (1 cup)
- 70 g Greek yogurt
- 10 g Dijon mustard
- 1 tbsp apple cider vinegar
- Herbal salt to taste
- Xylitol (sugar substitute) to taste
- 1 tbsp extra virgin olive oil
- some chives
- 15 g sunflower seeds
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Beetroot prepared differently
Wash the lettuce thoroughly, spin dry, and tear or cut into bite-sized pieces. Arrange on a large platter. Leave space in the middle for the dressing. Wash and peel the beetroot, and grate it medium-finely. Arrange on the lettuce leaves. Drain the mozzarella, halve it, and spread it on top of the beetroot. Wash the blueberries and place them between the mozzarella. Mix the dressing ingredients thoroughly, pour into a glass, and place in the center of the platter. Garnish with sunflower seeds and chives. It’s best to wear gloves when handling the beetroot, as they stain.
Facebook Comments