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Lamb's lettuce with beetroot

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Ingredients for 4 servings:

  • 200 g beetroot (cooked and vacuum-packed)
  • 200 g lamb’s lettuce
  • 50 g walnuts
  • 5 tbsp oil (walnut oil)
  • 1 tbsp vinegar (red wine vinegar)
  • 1 tbsp balsamic vinegar
  • salt and pepper
  • possibly salt water
  • possibly caraway

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cut the beetroot into 1 cm cubes. Trim and thoroughly wash the lamb’s lettuce. Drain well, or better yet, dry it with a salad spinner. Finely chop the walnuts. Mix everything in a bowl. Now make a vinaigrette with the remaining ingredients and add it to the salad. Variation: If you have time, you can also cook the beetroot yourself. Wash the beetroot thoroughly and cook it in a pot with salted water, a little caraway seeds, and a little vinegar. Depending on the size, this will take at least 30 minutes.

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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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