Beetroot Salad with Walnuts

Ingredients

• Salz
• 300 g small waxy potatoes
• 200 g Turkey breast fillet
• 4 EL Olive oil
• Pfeffer
• 80 g arugula (1 bundle)
• 50 g walnut kernels
• 300 g cooked beetroot
• 2 EL white wine vinegar
• 45 g parmesan (chunk)

Instructions

1. 1.

   Bring water to a boil in a pot and salt it. Wash the potatoes and cook them in boiling salted water for about 25 minutes. Drain, let steam dry, and halve.

2. 2.

   Meanwhile rinse turkey breast fillet under cold water, pat dry and cut into strips. Heat 1 EL oil in a pan and fry the turkey strips for 4–5 minutes. Season with salt and pepper, remove from heat and let rest to finish cooking.

3. 3.

   Rinse arugula, wash and shake dry.

4. 4.

   Coarsely chop walnuts and toast them in a pan without added fat. Remove and set aside.

5. 5.

   Halve beetroot roots and slice thinly.

6. 6.

   Mix remaining oil with vinegar and whisk into a vinaigrette with salt and pepper.

7. 7.

   Combine beetroot, potatoes, arugula, walnuts and vinaigrette; plate on dishes with turkey strips and sprinkle parmesan over the top.