Leaf Salad with Beetroot and Sheep Cheese

Summary

Ingredients

• 1 small Head lettuce
• 3 beetroot, fresh with greens
• 1 small onion (s), red
• 100 g sheep cheese
• 1 handful currants, black
• 1 clove garlic
• 1 handful parsley, smooth
• 1 teaspoon mustard
• Vinegar (raspberry vinegar)
• olive oil
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Cut off the stalks with the leaves from the beetroot and brush and wash the tubers thoroughly. Wrap in aluminum foil and cook in the oven at 200 ° for about 1 hour.
2. In the meantime, wash the salad and spin dry, then prepare the dressing:
3. Mix the vinegar with the mustard, garlic and salt and pepper, then stir in the olive oil until it is emulsified.
4. Arrange the lettuce leaves on a plate. When the beetroot is cooked, let it cool slightly and then peel off the skin (wear gloves if necessary) and cut the tubers into thin slices. Cut the onion into very fine rings. Place the beetroot on the lettuce, crumble the cheese over it, place the onion rings on top and drizzle the dressing over the whole thing. Finally, sprinkle the parsley and currants as well as the stalks of the beetroot on top in small pieces.