Beet Salad
Ingredients
- Ingredients
- 4 cooked Beets
- 1 Red onion (very finely chopped)
- 2 bay leaves
- 2 cloves
- 1 Radicchio
- 1 tsp sugar
- 200 grams lamb's lettuce
- olive oil
- apple cider vinegar
- 250 grams Yogurt
- 4 Tbsps sliced hazelnuts
- salt
- freshly ground peppers
- 8 white bread (or Baguette)
- 3 garlic cloves (peeled)
- 80 grams finely grated Parmesan
Preparation steps
Peel beet, halve and slice. Mix beet in a bowl with sugar, 1 tablespoon vinegar and 2 tablespoons olive oil, bay leaves, cloves and onion and season with salt and pepper. Let rest for about 1 hour. Rinse radicchio, halve and cut into strips. Rinse lettuce and spin dry. Toast hazelnuts in a dry skillet. Mix yogurt in a bowl with 1 tablespoon oil and season with salt and pepper.
Toast bread on both sides under the preheated oven broiler, watching carefully. Rub garlic on toast (only one side), then sprinkle with Parmesan cheese and pepper, lightly press Parmesan and toast again briefly under the oven broiler, watching carefully, until golden brown. Cut toast into bite-sized pieces.
Arrange lettuce and radicchio on plates, cover with beet mixture, drizzle with yogurt mixture and sprinkle with toasted hazelnuts. Serve with warm garlic bread.
