Red beet leaf salad

Ingredients

• 250 g red beet leaves
• 0.5 TL mustard seeds
• 0.25 TL cumin seeds
• 0.25 TL coriander seeds
• 7 EL rapeseed oil
• 3 EL red wine vinegar
• 1 lemon juice
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the red beet leaves, shake dry and cut into bite-sized pieces. Toast the mustard, cumin, and coriander seeds in a pan for 1-2 minutes, then crush them in a mortar. Mix with oil, vinegar, and lemon juice, seasoning with salt and pepper.

2. 2.

   Arrange the salad on plates and drizzle with the dressing.