Summary

Ingredients

• 500 g beetroot, raw
• 4 tablespoon oil (sunflower)
• 4 tablespoon balsamic vinegar
• Salt and pepper, freshly ground
• 100 g lamb`s lettuce, or reen salad
• 1 tablespoon oil (walnut)
• 50 g walnuts

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Instructions

1. Peel the beetroot (using kitchen gloves!) And cut into 1/2 cm thin slices. Heat the sunflower oil moderately in a pan and fry the beetroot slices in it for a few minutes, turning once. You can also fry them briefly. Dab the slices on kitchen paper, layer them in a bowl and season each layer with a little salt, pepper and balsamic vinegar. Let it steep in the refrigerator for a few hours.
2. Serving:
3. Wash and spin the green salad.
4. Drain the beetroot slices in a colander, collecting the liquid. Arrange the lettuce leaves and the beetroot on the plates. Mix the collected liquid with the walnut oil, season and sprinkle with the salad and beetroot. Roughly chop the walnuts and sprinkle over them.
5. I ate the recipe once in Uzbekistan years ago. It was made there by a Tartar cook in a Korean restaurant and he called it franzoski salad. I actually never liked beetroot before - but roasting it changes the taste so much for me that I really enjoy it in this form!