Beetroot and carrot salad

Name: Beetroot and carrot salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 150 g Carrots; 1 (approx. 200 g) Tuber Beetroot; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Lemon juice; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Sunflower oil; 1/2 bunch Chives; 100 g Lamb's lettuce

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

150 g Carrots
1 (approx. 200 g) Tuber Beetroot
2 TABLESPOONS White wine vinegar
7-10 Tbsp Lemon juice
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Sunflower oil
1/2 bunch Chives
100 g Lamb's lettuce

Directions

1
Clean, peel and coarsely grate the carrots and beetroot. Mix vinegar, lemon juice and mustard. Season with salt, pepper and sugar. Whip the oil into it. Wash the chives, dab dry and cut into small rolls, except for a few stalks for garnishing.
2
Add to the vinaigrette and mix. Mix the grated carrots and beetroot and the vinaigrette and leave to stand for a while. Wash and clean the lamb's lettuce and arrange on plates with the beetroot and carrot salad.
3
Serve garnished with remaining chives.