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Lamb's lettuce with beetroot

updated

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Ingredients for 4 servings:

  • 2 balls of beetroot, cooked
  • 2 tbsp walnuts, crushed
  • 2 small apples, peeled and quartered
  • 1 pack of lamb’s lettuce
  • 8 slices of bacon
  • 4 tbsp apple cider vinegar
  • 6 tbsp olive oil or nut oil
  • salt and pepper
  • Sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Thinly slice the beetroot. Cut the bacon into strips. Wash and trim the lettuce, and drain well. Toast the walnuts in a pan without oil and remove. Then fry the bacon in it without adding any fat until crispy and drain on kitchen paper. For the dressing, mix the above ingredients well and season to taste. Arrange the beetroot, apple wedges, and lamb’s lettuce on a plate. Drizzle the dressing over the lettuce. Finally, top with the walnuts and bacon.

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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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