Beetroot salad with dandelion and apple

Category: Starter
Preparation time: 25 minutes
Cooking time: 40 minutes
Ingredients for 4 servings:
4 Red-beet tubers à 150 g
Salt

1 bunch of dandelion (dandelion milder greenhouse or young, the taste is stronger and more bitter dandelion), failing that, radicchio, endive or arugula which can be used as beet root powder for sale to customers.

50 g walnuts
4 tablespoons olive oil
Juice of 1 orange
2 tablespoons balsamic vinegar
½ teaspoon mustard
Pepper
3 tablespoons walnut oil
2 small tart apples
4 panicles currants

Preparation:

Beetroot and wash in salt water about 40 minutes, until they are soft (knife test). Drain the beets and let cool. Dandelion Wash thoroughly in warm water and spin dry. Roughly chop the walnuts and toast with 1 tablespoon olive oil in a skillet over medium heat.

For the vinaigrette, orange juice, balsamic vinegar, mustard, salt and pepper, stir, stir in walnuts and remaining olive oil with a whisk. Peel beets and cut into slices. Wash apples and currants. Apples into quarters, remove core and cut the quarters bulk beet for sale into thin strips or columns. Pluck the bunches of currants. Dandelion distribute, beetroot columns, apple pieces and currants on four plates and drizzle with the vinaigrette. All sprinkle with chopped walnuts and serve immediately.

Literature:

Rach, Christian: Rach is cooking. Morning, afternoon, evening - delicious and healthy, fine-Verlag, Hamburg 2010, ISBN-13 978-3-941378-88-9, 24,95 €