Red Beet Leaf Salad

Ingredients

• 2 red beets (with stems)
• 1 small radicchio
• 2 chicory heads
• 2 handfuls of red beet leaves
• 1 handful of walnut kernels
• 2 tbsp white wine vinegar
• 1 tbsp Lemon Juice
• 4 tbsp olive oil
• Salt
• ground pepper
• sugar
• 2 tbsp freshly chopped herbs (chives and parsley)
• 200 g grilled cheese (e.g., halloumi)

Instructions

1. 1.

   Wash the red beets thoroughly with their stems. Cook the beets and remaining greens in a large pot for 35-40 minutes until firm. Wash and pat dry the radicchio, chicory, and beet leaves. Cut off the stem of the chicory and radicchio and then quarter them. Toast the walnuts in a pan without added fat. Whisk together vinegar, lemon juice, oil, salt, pepper, and a pinch of sugar to make a dressing. Fold in the herbs.

2. 2.

   Slice the cheese into about 1.5 cm thick slices and grill each side for 2-5 minutes until golden brown in a non‑stick pan without added fat.

3. 3.

   Remove the beet from the water and pat dry slightly. Halve or quarter the beets.

4. 4.

   Arrange all salad ingredients, pour the dressing over them, and top with walnuts and cheese. Serve with fresh ciabatta if desired.