Beetroot salad

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the beetroot and cook in salted water for about 30 minutes. Clean and wash the chicory and endive salad. Remove the outer chicory leaves and line the plates with them. Cut the rest of the chicory and endive salad into strips and arrange them on the plate in a mountainous arrangement.

2. 2

   Stir cream cheese and sour cream until smooth and season to taste with salt, pepper and vinegar. Wash parsley, dab dry and cut into fine strips. Peel the beetroot, cut into cubes and arrange on the salad.

3. 3

   Fill with cheese cream and sprinkle with parsley. Serve with a six-grain bread roll.