Beetroot salad with horseradish noodles and walnuts

Name: Beetroot salad with horseradish noodles and walnuts
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Beetroot tubers (approx. 150 g each); 75 g Frisée Salad; 75 g Lamb's lettuce; 1 (approx. 60 g) small onion; 50 g Walnut kernels; 1-2 TEASPOONS grated horseradish (glass); 200 g cream cheese preparation (5 % fat); 4 TABLESPOONS Oil; 4 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp coarsely ground black pepper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Beetroot tubers (approx. 150 g each)
75 g Frisée Salad
75 g Lamb's lettuce
1 (approx. 60 g) small onion
50 g Walnut kernels
1-2 TEASPOONS grated horseradish (glass)
200 g cream cheese preparation (5 % fat)
4 TABLESPOONS Oil
4 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp coarsely ground black pepper

Directions

1
Rinse the beetroot and cook in boiling water for about 40 minutes. In the meantime, wash and clean the salad and pat dry. Peel and finely chop the onion. Coarsely chop the walnuts. Mix horseradish and cream cheese.
2
Beat the oil into the vinegar, season with salt, pepper and 1 pinch of sugar. Drain the beetroot, rinse with cold water and peel. Cut the beetroot into slices. Mix salad and onion with the vinaigrette.
3
Arrange on a plate. Spread beetroot over it. With 2 tablespoons of the cream cheese mixture, prick the dumplings and place on the salad. Sprinkle with walnuts and coarse pepper. Serve the salad immediately.
4
It goes well with farmhouse bread.