Recipe Tip: Salad with Beetroot Leaves and Cherry Tomatoes

Top Recipe for 4 Persons. All ingredients and tips for getting it right. Welcome the arrival of spring with this colourful plateful of beetroot leaves and cherry tomatoes with a sharp mustard and lemon dressing.

Ingredients

• beetroot, cooked, peeled and thinly sliced
• 2 handful red beet leaves, washed and dried
• 1 red pepper, sliced
• 200 g cherry tomatoes
• tablespoon seed mix for salads (e.g. sunflower and pumpkin seeds, soybeans)
• 1 tablespoon chopped walnuts or almonds
• 2 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon white wine vinegar
• 0.5 teaspoon(s) mustard
• 1 teaspoon(s) sugar
• edible flowers
• salt
• pepper

Steps

1. Arrange the beetroot slices on serving plates.
2. Top with the beet leaves, pepper slices and tomatoes.
3. Sprinkle the chopped nuts and seeds over the top.
4. For the dressing, combine the olive oil, lemon juice, vinegar and mustard in a small bowl. Taste and season with the salt, sugar and pepper.
5. Drizzle the dressing over the salad and scatter over the edible flowers to serve.
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