Colorful salad with apple vinegar vinaigrette

Name: Colorful salad with apple vinegar vinaigrette
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 small tubers (about 200 g each) Beetroot; 7-10 Tbsp Salt; 1/2 Head iceberg lettuce; 1 Head radiccio salad; 250 g sour apples; 7-10 Tbsp Lemon juice; 5 TABLESPOONS Apple vinegar; 7-10 Tbsp Pepper; 1/2-1 TEASPOON Sugar; 6 TABLESPOONS Oil; 2 stem(s) Dill; 7-10 Tbsp Lemon and dill flowers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 small tubers (about 200 g each) Beetroot
7-10 Tbsp Salt
1/2 Head iceberg lettuce
1 Head radiccio salad
250 g sour apples
7-10 Tbsp Lemon juice
5 TABLESPOONS Apple vinegar
7-10 Tbsp Pepper
1/2-1 TEASPOON Sugar
6 TABLESPOONS Oil
2 stem(s) Dill
7-10 Tbsp Lemon and dill flowers

Directions

1
Wash the beetroot and cook in boiling salted water for about 40 minutes. Then rinse cold and peel. Cut into fine sticks. In the meantime, clean and wash iceberg lettuce and radiccio and cut into fine slices. Wash, quarter and core apples. Cut the fruit flesh also into slices and sprinkle with lemon juice.
2
For the vinaigrette, mix vinegar and 3 tablespoons of water with salt, pepper and sugar. Whip the oil into the vinaigrette. Arrange beetroot, lettuce and apple wedges on plates and sprinkle with the vinaigrette. Wash the dill, pluck off the flags and sprinkle over them. Serve garnished with lemon and dill flowers