Lettuce Hearts with Radicchio and Beetroot in Currant Buttermilk Dressing
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 lettuce heart (s)
- 0.25 ¼ radicchio
- 2 scoops beetroot, cooked
- 1 spring onion (s)
For the dressing:
- 2 tablespoon vinegar (currant vinegar)
- 1 tablespoon oil
- 100 ml buttermilk
- 1 pinch (s) sugar
- Salt and pepper
- some chives
Print Recipe
Pin Recipe Instructions
- Finely chop the lettuce hearts and radicchio and wash. Finely chop or dice the cooked beetroot. Wash and cut the spring onions. Make the dressing from the ingredients and season to taste.
- First put the fine lettuce heart strips in a bowl or on a plate, then place the radicchio strips on top. Now place the beetroot slices or cubes on top and pour the dressing over them. Finally, pour the spring onion rings on top.
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