Summary

Ingredients

• 400 g beetroot, small, equally sized
• salt
• 100 g lamb`s lettuce
• 4 kiwi (s)
• 5 tablespoon apple cider vinegar
• 1 teaspoon mustard, hotter
• Salt and pepper, black
• 7 tablespoon oil, (walnut oil)
• 2 shallot (s)
• 1 bunch chives
• 50 g walnuts

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Instructions

1. Wash the beetroot. Bring to the boil in a saucepan, just covered with salted water. Cook for 30-50 minutes. Quench cold. Skin and quarter.
2. Clean lamb`s lettuce, rinse with cold water and spin dry. Peel and slice the kiwi fruit.
3. For the marinade, mix the apple cider vinegar with salt and pepper. Pour in the oil in a fine stream and beat under with the whisk.
4. Peel and finely chop shallots. Rinse the chives, shake dry and cut into small pieces. Put both in the marinade. Turn the lamb`s lettuce in it and distribute on four plates. Place the kiwi slices around the lamb`s lettuce and the beetroot on top. Drizzle with the remaining marinade and garnish with walnuts.