Bean Beet Salad

Ingredients

• 1 kg young beetroot
• Salz
• 5 EL red wine vinegar
• 400 g Green Beans
• 2 handfuls arugula
• 3 stems thyme
• 4 EL rapeseed oil
• 1 TL liquid honey
• Pfeffer (from the grinder)
• 200 g sheep cheese

Instructions

1. 1.

   Wash, peel, and trim the beetroot, leaving some greens. Quarter the roots and simmer in salted water with 2 EL vinegar for about 15 minutes.

2. 2.

   Wash, trim, and blanch the beans in salted water for about 8 minutes.

3. 3.

   Wash, trim, dry, and tear the arugula into smaller pieces as needed.

4. 4.

   For the dressing whisk together the remaining vinegar with the torn thyme, oil, honey, salt, and pepper.

5. 5.

   Drain the beetroot and beans and mix them under the dressing. Let cool slightly.

6. 6.

   Crumble the sheep cheese and fold it in with the arugula. Taste and serve.