Beetroot raw food
easy
35 mins
35 mins
Ingredients
- 3 TABLESPOONS White wine vinegar
- 1-2 TEASPOONS Lemon juice
- 1 TEASPOON medium hot mustard
- 7-10 Tbsp salt, white pepper
- 1 pinch Sugar
- 3 TABLESPOONS Oil
- 1/2 bunch Chives
- 2 medium-sized carrots
- 1 (approx. 400 g) beetroot
- 50 g Lamb's lettuce
Directions
- 1
Mix vinegar, lemon juice and mustard. Season with salt, pepper and sugar. Whip the oil vigorously into the mixture. Wash the chives and cut into fine rolls, except for a few stalks for garnishing. Stir into the marinade
- 2
Peel carrots and beetroot and wash if necessary. Grate both roughly. Mix with the marinade and leave to stand for about 10 minutes
- 3
Clean and wash the lamb's lettuce. Arrange the raw beetroot on four plates and garnish with the remaining chives
- 4
-precook beetroot in boiling vinegar or lemon water for about 10 minutes, then they will not bleed as much when peeled. Beetroot is a good source of folic acid and iron; 100 g cover 24 % and 9 % of the daily requirement respectively
- 5
-Fits perfectly with beetroot: yoghurt dressing seasoned with lemon juice, sugar and horseradish. Additionally stir in grated apple
Nutrition Facts
120 kcal
9 g
8 g
2 g
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