Spicy spring salad with beetroot

Ingredients for 1 servings:

• 1 beetroot, cooked
• 1 small apple, sour (e.g. Boskoop)
• 1 handful of arugula
• 50 g bell pepper(s), red
• 1 spring onion(s)
• some cress
• 50 g soft cheese, French
• 1 egg(s), hard-boiled
• 1 tsp chili oil
• salt and pepper
• Salad herbs, dried

Instructions

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

First, halve the beetroot and slice into thin slices. Then core the apple, halve it, and slice it into thin slices. Arrange these slices alternately on flat plates. Wash and dry the arugula, and spread it over the beetroot and apple. Finely dice the bell pepper and spring onion and add it to the salad along with the cress. Slice the soft cheese. Peel the boiled egg, halve it, and arrange it on the salad with the soft cheese. Finally, drizzle the chili oil over the salad and season with salt, pepper, and dried herbs to taste.