Beetroot Salad with Eggs and Mozzarella

Ingredients

• 1 tbsp Olive Oil
• 500 g beetroot (with greens)
• Salt
• Pepper
• 2 Eggs
• 30 g walnut kernels
• 125 g mozzarella (9% fat)
• 2 tbsp white wine vinegar
• 1 tbsp Lemon Juice
• 1 tsp Honey
• 3 tbsp Walnut Oil
• 150 g lamb's lettuce

Instructions

1. 1.

   Brush a baking sheet with 1 tsp oil. Wash, trim and set aside beetroot greens. Peel the beetroots, halve them, place on the sheet, season with salt and pepper, drizzle with remaining olive oil, and roast in a preheated oven at 200 °C (180 °C fan) for about 40 minutes.

2. 2.

   Meanwhile, whisk eggs and boil them in water for 8–10 minutes. Drain, cool, peel, and cut into strips.

3. 3.

   Toast walnuts in a dry pan until fragrant, remove, let cool, then chop. Drain mozzarella and slice into rounds.

4. 4.

   Whisk vinegar with lemon juice, honey, and walnut oil; season with salt and pepper to taste.

5. 5.

   Remove beetroot from the oven and let it warm slightly. Wash, trim, and dry lamb's lettuce, mix with beet greens, and divide onto four plates. Arrange eggs, mozzarella, and beet slices on top, sprinkle walnuts, drizzle with vinaigrette, and serve.