Red Beet Field Salad

Ingredients

• 400 g red beet
• 1 tsp Caraway seeds
• 1 untreated lemon
• 1 tsp Honey
• 5 tbsp walnut oil
• Sea salt
• pepper (coarsely ground)
• a handful of field salad
• 40 g chopped walnuts

Instructions

1. 1.

   Wash the red beet and place it in a steamer basket. Sprinkle with caraway seeds and steam for about 40 minutes until cooked. Then cool, peel, and let it warm to room temperature.

2. 2.

   For the dressing, wash the lemon hot, dry rub it, and zest the rind into strips. Squeeze out the juice. Combine both with honey, 1-2 tbsp water, oil, salt, and pepper; taste and adjust.

3. 3.

   Slice the cooked beet finely and arrange on plates.

4. 4.

   Rinse the field salad, pat dry, shake off excess moisture, and place atop the beet slices. Drizzle with dressing and sprinkle walnuts before serving.