Lamb's lettuce with beetroot and apple in honey-mustard dressing

Ingredients for 2 servings:

• 200 g lamb’s lettuce
• 3 balls of beetroot, pre-cooked, shrink-wrapped
• 1 large apple
• e.g. sunflower seeds
• e.g. pumpkin seeds
• 3 tbsp olive oil
• 1 tsp mustard
• ½ tsp honey
• some water
• some lemon juice
• some salt and pepper

Instructions

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

healthy, tasty, something different

Wash the lamb’s lettuce and drain well. Cut the beetroot and apple into pieces, slices, cubes, or whatever you like, and set everything aside. For the dressing, mix the olive oil (if you like, you can use a little more oil—I always prefer it when it’s not quite so oily), the mustard, and the honey in a bowl, then add a little water until the dressing has a good consistency. Now add a little lemon juice to the dressing and season with salt and pepper. Finally, toss the lamb’s lettuce, beetroot, and apple into the dressing and arrange the salad on a plate. If you like, you can sprinkle sunflower and/or pumpkin seeds on top for the finishing touch.