RED MANGOLD SALAD WITH BEETROOTS AND HAZELNUTS

Serves 4

Ingredients:

150 g Red Mangold lettuce

4 beetroots

75 g hazelnuts

 

Vinaigrette:

2 tablespoons white wine vinegar

1 tablespoon olive oil

1   teaspoon honey

Salt and pepper

 

Method:

Whisk all the ingredients for the vinaigrette together. Season with salt and pepper.

Peel the beetroots and grate coarsely.

Rinse the lettuce thoroughly and run it in a salad spinner. Toss it with the beetroots in a bowl and turn in the vinaigrette.

Serve in a bowl or on a serving dish and sprinkle with coarsely chopped hazelnuts.