Lamb’s Lettuce with Beetroot and Ham

5 from 2 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 149 kcal


  • 450 g Lamb's lettuce
  • 500 g Beetroot cooked and vacuum packed
  • 100 g Raw ham
  • 100 g Walnut kernels
  • Rapeseed oil, balsamic vinegar, some water
  • Salt, pepper, sugar, ground cloves


  • Clean and wash the lettuce. Cut the beetroot into cubes, cut the ham into strips. Roughly chop the walnut kernels.
  • Prepare a salad dressing using oil, balsamic vinegar, water, salt, pepper, sugar and ground cloves. The clove powder should be clearly palatable. Add all the ingredients - except the lamb's lettuce - and let it steep for a while.
  • Mix in the lamb's lettuce before serving.


Serving: 100gCalories: 149kcalCarbohydrates: 3.1gProtein: 6.2gFat: 12.5g
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Written by John Myers

Professional Chef with 25 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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