Beet Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tablespoon olive oil
- 5 tablespoon balsamic vinegar
- 2 teaspoons mustard (Dijon)
- 3 teaspoons honey
- 1 handful basil, fresher
- salt and pepper
- 5 tuber / s beetroot
- 3 carrot (s)
- 2 apples
- 0.5 ½ leaf salad
- 1 package sheep cheese
Print Recipe
Pin Recipe Instructions
- If you haven`t bought the beetroot pre-cooked, the first thing you should do is boil it and let it cool down.
- Then divide each tuber once and cut into slices. Clean or peel the carrots and then grate them. Cut the apples into slices or cubes, depending on your preference. Wash the lettuce and dice the sheep`s cheese.
- Mix the olive oil, balsamic vinegar, Dijon mustard, honey, basil and salt and pepper into a vinaigrette. Put everything in a bowl and stir vigorously. Not only does it taste delicious, it also looks great! Good Appetite.
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