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Lamb's lettuce with beetroot

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Ingredients for 4 servings:

  • 150 g lamb’s lettuce
  • 150 g beetroot, cooked, vacuum-packed)
  • 40 g walnuts
  • 4 tbsp oil (walnut oil)
  • 2 tbsp balsamic vinegar
  • Salt
  • pepper

Instructions

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

Wash and sort the lamb’s lettuce, then spin dry. Dice the beets. Roughly chop the nuts. Mix everything together. For the vinaigrette, combine the oil and vinegar. Season with salt and pepper. Carefully fold in the lettuce.

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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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