Beet and chicory salad with lamb’s lettuce or purslane
Ingredients
Instructions
  1. Cut the beets into diamonds.
  2. 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.
  3. Dice the onions.
  4. Make a vinaigrette by mixing the vinegar, oil, salt, pepper, sugar and diced onion and use it to marinate the beets.
  5. Mix the chicory with the beets just before serving. Garnish the salad with a handful of lamb’s lettuce or purslane and cress.