Beet Salad
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Preparation steps
1.
Rinse beet, cut leaves and put young, tender leaves aside. Cook beets in a pot of boiling salted water for about 15 minutes. Cook, then remove skin and cut in half or quarters (depending on size). Season warm beets with vinegar, salt and pepper.
2.
Peel onions, cut in half and cut into thin rings. Blanch onions for 2 minutes, drain and add to beets. Mix onions and beets and let rest for 30 minutes. In the meantime, rinse fine beet leaves and herbs, shake dry and tear into smaller pieces if needed. Coarsely chop nuts and toast in a dry frying pan. Add herbs, nuts and oil to the beet salad, season to taste, serve in bowls and serve with fresh bread.
