Beetroot-Carrot Salad

Ingredients

• 2 small beetroots
• 2 carrots
• 1 lemon
• 0.5 small head of Batavia lettuce
• 50 g sprouts (preferably radish sprouts)
• 1 tsp Honey
• 2 tbsp olive oil
• Salt
• Pepper
• 90 g sheep cheese (9% fat)

Instructions

1. 1.

   Wash beetroot thoroughly under running water, peel and grate into a bowl. Use rubber gloves if desired to prevent staining.

2. 2.

   Peel, wash, and grate carrots together with the beetroot.

3. 3.

   Halve the lemon and squeeze out the juice. Mix half of the juice with the grated beetroot and carrots.

4. 4.

   Clean, rinse, dry, and cut the Batavia lettuce into bite-sized pieces.

5. 5.

   Rinse sprouts in a sieve and let them drain well. Fold them into the salad with beetroot and carrots.

6. 6.

   In a small bowl whisk together the remaining lemon juice, honey, olive oil, salt, and pepper. Toss this dressing over the salad. Cube the sheep cheese, sprinkle it on top, and serve.