Summary

Ingredients

• 400 g beetroot, cooked
• 200 g celeriac
• 0.5 ½ bunch chives, cut into rolls
• 2 tablespoon sunflower seeds, roasted without fat

For the dressing:

• 4 tablespoon balsamic vinegar or red wine vinegar
• 3 tablespoon rapeseed oil
• 4 tablespoon broth
• 1 clove (s) garlic, pressed
• 1 small onion (s), finely chopped
• 1 teaspoon, heaped mustard
• 2 tablespoon cranberries, in a glass or a can
• Pepper, from the mill
• salt
• water

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Instructions

1. Peel the celeriac, cut into approx. 2 x 2 cm and 0.5 cm thick slices and cook in salted water for approx. 10 minutes. Drain and drain well.
2. Peel the beetroot and cut into slices of the same size.
3. Mix all ingredients well for the dressing. Put the beetroot and celery in a bowl and mix well with the dressing. Then arrange on 2 plates or in bowls and sprinkle with the chives and sunflower seeds.