Red kelp noodle salad with fennel rings

Ingredients for 2 servings:

• 150 g noodles (kelp)
• 1 m.-large beetroot
• 1 tbsp sesame oil
• 2 tbsp balsamic vinegar, white
• 1 tsp, heaped horseradish
• 1 m.-large fennel
• 1 tbsp olive oil
• 1 tbsp mustard, medium hot
• 1 tbsp lemon juice
• 2 tbsp water
• 1 small carrot(s)

Instructions

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

Raw vegetable salad

Cut the beets into small cubes. Soak the kelp noodles (if needed) and cut them into smaller pieces with kitchen scissors. Mix them with the beets. Add the sesame oil, white balsamic vinegar, and horseradish and mix well. Cut the fennel bulb into cubes or strips and arrange them in a wreath on two deep plates. Make a marinade from olive oil, mustard, and water and whisk well. Spoon this marinade onto the fennel wreaths with a teaspoon. Place the kelp noodles and beets in the center of the plate. Garnish with finely chopped carrots and serve. Serve with whole-grain bread.