Summary

Ingredients

• 1 thick beetroot
• 2 port. Salad, strong e.g. red chard salad, lamb`s lettuce or wild rocket
• 2 tablespoon lemon juice
• 5 tablespoon olive oil, good or other strong and high quality oil
• Sea salt, coarse, normal is also possible
• 1 pinch (s) sugar
• pepper

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Instructions

1. Peel the beetroot, it is best to wear disposable gloves (discoloration can be removed with lemon juice). Cut the tuber into thin slices on as wide a slicer as possible. Often, raw beetroot has beautiful patterns, so if you like it decorative, it`s best to plane parallel to the base of the leaf. Make sure that the dia remains as large as possible. Then place the slices on a cutting board with Christmas cutters or other beautiful shapes such as B. Bringing hearts into shape. Lay out the shaped slices decoratively on 2 plates so that there is still space in the middle for the salad.
2. Mix a vinaigrette from olive oil, lemon juice, salt, pepper and, if you like, a pinch of sugar and drizzle the beetroot with it. Clean the salad, arrange it in the middle of the plate and also drizzle with the vinaigrette.
3. You can expand the recipe with roasted pumpkin seeds or sunflower seeds, cheese or apple cubes. The cookie cutters can still be used in a soup or a normal salad.