Beetroot salad

Name: Beetroot salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g beetroot; 6 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 2 TABLESPOONS Rapeseed oil; 100 g Walnut kernels; 4 Spring onions; 7-10 Tbsp Chervil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g beetroot
6 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Honey
2 TABLESPOONS Rapeseed oil
100 g Walnut kernels
4 Spring onions
7-10 Tbsp Chervil

Directions

1
Carefully wash the beetroot without damaging the skin or roots and cook in boiling water for about 25 minutes. Rinse with cold water, peel and cut into strips. Mix vinegar, salt, pepper, honey and oil and marinate beetroot.
2
In the meantime, roast the nuts in a pan without fat and take them out. Clean and wash spring onions and cut into rings. Chop the nuts coarsely. Mix the nuts and onions into the beetroot and add salt, pepper and vinegar to taste if necessary.
3
Arrange salad on plates and garnish with chervil.