Vitamin bomb

Name: Vitamin bomb
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 1 Tuber Beetroot (approx. 150 g); 7-10 Tbsp Salt; 50 g Walnut kernels; 3 TABLESPOONS Vinegar (e.g. apple vinegar); 7-10 Tbsp Pepper; 1 TABLESPOON liquid honey; 3 TABLESPOONS Walnut oil; 1/2 (approx. 200 g) Head frisée salad; 1 (approx. 150 g) medium-sized carrot; 1 /2 (approx. 100 g) Tuber fennel; 1 (approx. 150 g) small head radicchio; 1 (approx. 150 g) medium-sized apple

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

1 Tuber Beetroot (approx. 150 g)
7-10 Tbsp Salt
50 g Walnut kernels
3 TABLESPOONS Vinegar (e.g. apple vinegar)
7-10 Tbsp Pepper
1 TABLESPOON liquid honey
3 TABLESPOONS Walnut oil
1/2 (approx. 200 g) Head frisée salad
1 (approx. 150 g) medium-sized carrot
1 /2 (approx. 100 g) Tuber fennel
1 (approx. 150 g) small head radicchio
1 (approx. 150 g) medium-sized apple

Directions

1
Cook beetroot in salted water for about 45 minutes. In the meantime, roughly chop the walnut kernels and roast them in a hot pan. Remove and put aside. Season vinegar with salt, pepper and honey and stir in the oil bit by bit. Stir in the walnut kernels.
2
Clean and wash the frisee salad, pluck into bite-sized pieces and drain. Clean, peel and roughly grate the carrot. Clean the fennel and cut into slices of about 2 mm thick. Wash the radicchio, dab dry, remove some of the stalk and cut into approx. 1 cm thick slices. Drain the beetroot, quench and peel the skin. Then grate roughly. Wash, clean and coarsely grate the apple. Cover a plate with frisee salad, arrange the radicchio and fennel on top. Arrange the grated beetroot, carrot and apple on the radicchio and fennel.
3
Drain the beetroot, quench and peel the skin. Then grate roughly. Wash, clean and coarsely grate the apple. Cover a plate with frisee salad, arrange the radicchio and fennel on top. Arrange the grated beetroot, carrot and apple on the radicchio and fennel. Sprinkle with the vinaigrette
4
With 3 people: