John Myers
Lamb’s Lettuce with Beetroot
The perfect lamb’s lettuce with beetroot recipe with a picture and simple step-by-step instructions.
- 150 g Lamb’S lettuce
- 200 g Beetroot pre-cooked
- 1 tbsp Freshly grated horseradish
- 3 tbsp Beetroot juice
- 3 tbsp Apple Cider Vinegar
- 3 tbsp Rapeseed oil
- 3 tbsp Walnut oil
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- Clean and wash the lamb’s lettuce and spin dry with the salad spinner. Cut the beetroot first into slices and then into thin sticks. Mix together lamb’s lettuce and beetroot sticks. Made from beetroot juice (3 tbsp), apple cider vinegar (3 tbsp), rapeseed oil (3 tbsp), walnut oil (3 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) Make / stir a vinaigrette, drizzle over the salad and mix carefully. Fill the lamb’s lettuce with beetroot in the salad bowl and serve with.
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