Ingredients
- 2 medium-sized beet
- 50 g Walnuts
- 1 Handful of rocket or spinach
- 1 EL Olive oil
- 1 TL Apple cider vinegar
- 1 TL Mustard
- Salt and pepper to taste
- 2 medium-sized beet
- 50 g Walnuts
- 1 Handful of rocket or spinach
- 1 EL Olive oil
- 1 TL Apple cider vinegar
- 1 TL Mustard
- Salt and pepper to taste
preparation
step 1/5
Bring the beet to the boil in a pan of water and cook for about 45 minutes until soft.
step 2/5
Leave to cool, peel and cut into cubes.
step 3/5
Roughly chop the walnuts and toast lightly in a pan without oil.
step 4/5
Place the rocket or spinach in a bowl, add the diced beet and walnuts.
step 5/5
For the dressing, mix together the olive oil, apple cider vinegar, mustard, salt and pepper and pour over the salad.
