Beetroot Salad

Ingredients

• 500 g beetroot
• 200 g carrots
• 1 small red onion
• 3 EL walnut oil
• 3 EL olive oil
• 1 Orange (juice)
• 2 EL fruit vinegar
• Salt
• Pepper (freshly ground)
• sugar
• 2 handfuls parsley
• 100 g Ricotta

Instructions

1. 1.

   Peel the beetroot and carrots with a vegetable peeler and grate both finely using a food grater. Peel the onion, slice it into thin strips, and add to the grated vegetables. Whisk together 2 EL walnut oil, olive oil, orange juice, vinegar, salt, pepper, and sugar to make a dressing. Taste and mix into the salad. Let it rest for about 30 minutes.

2. 2.

   Rinse the parsley, shake dry, and pluck the leaves. Add them to the salad, taste again, and plate on dishes.

3. 3.

   Using two teaspoons, cut small mounds of ricotta and place them on the plates. Drizzle with remaining walnut and olive oil, grind pepper over, and serve.