Chioggiasalat

Ingredients

• 600 g Chioggia beet (or red beet)
• 2 small onions
• 20 g chives
• 2 tbsp Apple cider vinegar
• 1 tbsp Lemon Juice
• 2 tbsp olive oil
• 2 tbsp Rapeseed oil
• Salt
• Pepper

Instructions

1. 1.

   Wash the beets, peel with a vegetable peeler and shave into very thin slices. Arrange in concentric circles on four plates.

2. 2.

   Peel the onions and dice them finely. Wash the chives, shake dry and cut into fine ribbons, leaving a few stems for garnish.

3. 3.

   Scatter the beet slices with chive ribbons and onion cubes. Whisk together vinegar, lemon juice, both oils, salt and pepper to make a vinaigrette, taste and drizzle over the salad.

4. 4.

   Serve garnished with extra chives.