Spicy beetroot salad

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 5
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 75 g Lamb's lettuce
  • 150 g Beetroot in slices (from the glass)
  • 1 (approx. 200 g) big pear
  • 80 g blue cheese
  • 2 TABLESPOONS White wine vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 1 pinch Sugar
  • 3 TABLESPOONS Oil (e.g. walnut oil)

Directions

  1. 1

    Sort the lamb's lettuce, wash thoroughly several times and drain. Remove the root lugs. Drain the beetroot, quarter the slices

  2. 2

    Wash and halve the pear and cut out the core. Cut the pear into narrow slices. Cut the blue cheese into small cubes

  3. 3

    Arrange the prepared salad ingredients on 4 plates. Season vinegar with salt, pepper and sugar. Beat the oil with a whisk. Spread the marinade over the salad and serve immediately. Goes well with farmhouse bread

  4. 4

    Drink: dry red wine

  5. 5

    Tip: Depending on your taste, you can choose between mild aromatic (e.g. Bavaria blu, Castello blu or Cambozola) or spicy-piquant noble-mushroom cheeses (e.g. Roquefort, Gorgonzola picante or Danablu)

Nutrition Facts

KCAL
180 kcal
CARBS
6 g
FATS
14 g
PROTEINS
5 g

Categories & Tags

Appetizer