Summary

Ingredients

• 4 scoops beetroot, cooked, peeled
• 1 bunch spring onion (s)
• 0.5 ½ bunch dill
• 100 g lamb`s lettuce
• 0.5 dl ½ vegetable stock
• 0.5 dl ½ white wine vinegar
• 0.5 dl ½ olive oil
• 1 tablespoon lemon juice
• 2 tablespoon honey
• 2 tablespoon mustard, coarse-grained
• salt
• Black pepper

Print Recipe Pin Recipe

Instructions

1. Cut the beetroot and the spring onions (with a little green) into small cubes and finely chop the dill (reserved for decoration) and put everything in a bowl.
2. For the sauce, mix the vinegar, broth, olive oil, honey, lemon juice and mustard together well and season with salt and pepper. Add about half of it to the beetroot, mix and let soak for 1 hour.
3. To serve, fill the beetroot into a cutter ring, press lightly and garnish with 1 sprig of dill. Arrange the lamb`s lettuce around it and drizzle with the remaining sauce.