This bittersweet spring salad combines earthy beets with fresh, crisp seasonal salad leaves such as chicory, lamb’s lettuce or purslane. Would you like to find out more about these typical spring salad leaves? Discover what makes these leaves so special and the valuable nutrients they contain in our article The first green of spring: Fancy a fresh leafy salad?
Beet and chicory salad with lamb’s lettuce or purslane
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Print Recipe
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Print Recipe |
Beet and chicory salad with lamb’s lettuce or purslane
| Print Recipe |
Print Recipe
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Ingredients
- 250 g beets peeled and boiled
- 300 g chicory
- 50 g onions peeled
- salt, pepper
- pinch sugar
- 15 ml balsamic vinegar
- 30 ml olive oil extra virgin
- 50 g lamb's lettuce or purslane
- 30 g cress
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Cut the beets into diamonds.
- Wash the chicory, slice it in half lengthways and cut a wedge to remove the stalk. Cut the halves into diamonds and rinse them in lukewarm water.
- Dice the onions.
- Make a vinaigrette by mixing the vinegar, oil, salt, pepper, sugar and diced onion and use it to marinate the beets.
- Mix the chicory with the beets just before serving. Garnish the salad with a handful of lamb’s lettuce or purslane and cress.
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.