Salad plate with horseradish noodles

Name: Salad plate with horseradish noodles
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 beetroot (about 450 g); 2 TABLESPOONS Walnut kernels; 1 medium onion; 4 TABLESPOONS Fruit Vinegar; 7-10 Tbsp salt, pepper, sugar; 4-5 Tbsp Oil; several sheets Frisée salad; 75 g Lamb's lettuce; 1-2 TEASPOONS Horseradish (glass); 150 g light cream cheese; 7-10 Tbsp coarse pepper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 beetroot (about 450 g)
2 TABLESPOONS Walnut kernels
1 medium onion
4 TABLESPOONS Fruit Vinegar
7-10 Tbsp salt, pepper, sugar
4-5 Tbsp Oil
several sheets Frisée salad
75 g Lamb's lettuce
1-2 TEASPOONS Horseradish (glass)
150 g light cream cheese
7-10 Tbsp coarse pepper

Directions

1
Clean and wash the beetroot. Cover and cook in boiling water for 20-25 minutes. Quench, peel, let cool
2
Coarsely chop the nuts and peel and finely dice the onion. Mix vinegar, salt, pepper and 1 pinch of sugar. Whip the oil into the mixture. Stir in onion and half of the nuts
3
Salads clean, wash, shake dry, pluck smaller. Slice or cut beetroot. Mix everything with marinade
4
Stir horseradish and cream cheese until smooth. Use 2 moistened tablespoons to cut off the cams. Serve on the salad. Sprinkle with the remaining nuts and coarse pepper. Served with: wholemeal bread
5
Drink: cool cider