RED MANGOLD SALAD WITH BEETROOTS AND HAZELNUTS
150 g Red Mangold lettuce
75 g hazelnuts
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon honey
Salt and pepper
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.