Field Salad with Vegetables

Ingredients

• 300 g field salad
• 3 small beets
• 3 small celeriac roots
• 4 tbsp apple cider vinegar
• 2 tbsp walnut oil
• 4 Tbsp sunflower oil
• 2 tbsp Sour cream
• 6 tbsp walnuts (coarsely chopped)
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash, trim and drain the field salad thoroughly.

2. 2.

   Steam the celeriac and beets for about 30 minutes, let them cool slightly, peel and slice into even thin rounds.

3. 3.

   Whisk together vinegar and oils to make a dressing, season with salt and pepper, then pour two-thirds over the still-warm vegetables. Marinate for about 30 minutes.

4. 4.

   Arrange plates fan‑shaped, alternating beet and celeriac slices. Let the field salad soak up the remaining dressing and place it on top of the vegetables. Sprinkle walnuts over the salad and drizzle with sour cream before serving.