Beetroot salad

Name: Beetroot salad
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 300 g Lamb's lettuce; 125–150 g Arugula (rocket); 3-4 Tbsp Pumpkin and pine nuts; 2-3 TABLESPOONS + some sugar; 500 g pre-cooked beetroot (vacuum); 100 ml white balsamico; 7-10 Tbsp Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5-7 TABLESPOONS Olive oil; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

300 g Lamb's lettuce
125–150 g Arugula (rocket)
3-4 Tbsp Pumpkin and pine nuts
2-3 TABLESPOONS + some sugar
500 g pre-cooked beetroot (vacuum)
100 ml white balsamico
7-10 Tbsp Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
5-7 TABLESPOONS Olive oil
baking paper

Directions

1
Clean and wash the salad and rocket salad and drain well. Roast the seeds in a pan. Sprinkle with 2-3 tablespoons of sugar and caramelise lightly. Let the seeds cool down on baking paper.
2
Cut or slice the beetroot into thin slices. Mix vinegar, salt, pepper and some sugar. Fold in the oil. Coarsely chop the seeds. Mix beetroot, rocket, lamb's lettuce and marinade. Sprinkle seeds over it.