Beetroot and Chinese Cabbage Salad

Ingredients

• 400 g beetroot
• 100 g Chinese cabbage
• 1 mozzarella
• 1 clove garlic
• 1 Shallot
• 2 tbsp wine vinegar
• 2 tbsp lemon juice
• 1 tsp Honey
• 2 tbsp oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash the beetroot and steam it in its skin for about 40 minutes.

2. 2.

   Wash, trim, and cut the Chinese cabbage into strips.

3. 3.

   Crumble the mozzarella.

4. 4.

   Peel the garlic clove and finely mince it.

5. 5.

   Peel the shallot and dice it finely.

6. 6.

   Whisk together vinegar, lemon juice, garlic, shallot, honey, and oil. Season with salt and pepper.

7. 7.

   Blanch the cabbage briefly in boiling salted water, shock in ice water, drain, and place in a bowl.

8. 8.

   Peel the beetroot, slice it, and add to the cabbage. Add mozzarella and fold in the dressing. Season with salt and pepper and serve with toasted white bread if desired.