Hot beetroot salad with grapes and walnuts

Name: Hot beetroot salad with grapes and walnuts
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 g beetroot tubers; 7-10 Tbsp Salt; 7 TABLESPOONS Oil; 150 g green seedless grapes; 75 g Walnut kernel halves; 1 red chilli pepper; 50 g young leaf spinach; 1 Beet daikon or shiso cress; 1/2 (approx. 200 g) small white radish; 6 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

600 g beetroot tubers
7-10 Tbsp Salt
7 TABLESPOONS Oil
150 g green seedless grapes
75 g Walnut kernel halves
1 red chilli pepper
50 g young leaf spinach
1 Beet daikon or shiso cress
1/2 (approx. 200 g) small white radish
6 TABLESPOONS light balsamic vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Beetroot wash, peel and coarsely grate. Season beetroot with 1/2 teaspoon salt, knead slightly, stir in 2 tablespoons of oil. Let marinate for about 1 hour.
2
Wash the grapes, dab dry, cut in half. Coarsely chop the walnut kernels. Clean, wash and cut the chillies into rings, removing the kernels. Spinach wash, drain. Cut cress from the bed. Peel and wash the radish and cut in half lengthwise. Peel the radish with a peeler and cut thin strips lengthwise.
3
Season the vinegar with salt, pepper and sugar, fold in 5 tablespoons of oil. Mix beetroot, chili, spinach, cress, grapes, radish and vinaigrette, let it stand for a short time and serve. Bread tastes good with it
4
waiting time 1 1/4 hours