Sig's German Beetroot and Cucumber Salad

Name: Sig's German Beetroot and Cucumber Salad
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams fresh beetroot; 1 pinch salt; 1/2 medium sized cucumber; 1/2 tsp dried mint; 1 1/2 tbsp sherry or apple cider vinegar; 1 pinch fresh cracked black pepper; 1 1/2 tbsp olive oil; 1 small bag lambs lettuce; 125 grams halved walnuts

Sigrun @sigrun

German, living in England

"Rübensalat" This is a recipe from Sachsen - Anhalt in Germany . They made up for the times when there was not much meat to bring colour and variety onto their tables with vegetables.

Sigrun @sigrun

German, living in England

"Rübensalat" This is a recipe from Sachsen - Anhalt in Germany . They made up for the times when there was not much meat to bring colour and variety onto their tables with vegetables.

Saved

Ingredients

4 servings

300 gramsfresh beetroot
1 pinchsalt
1/2medium sized cucumber
1/2 tspdried mint
1 1/2 tbspsherry or apple cider vinegar
1 pinchfresh cracked black pepper
1 1/2 tbspolive oil
1 smallbag lambs lettuce
125 gramshalved walnuts

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Steps

1

Remove the leafs from the beetroot. Boil the Beetroot in salted water for about 30 minutes until cooked. Remove them from boiling water and rinse under cold tap immediately..
2

Peel and remove seeds from cucumber. Slice the cucumber thinly
3

Wash the lettuce and arrange in serving glasses or on plates .
4

Make dressing out of oil, vinegar, salt, pepper and mint
5

Pour dressing over the cucumber
6

Peel, slice and cut the beetroot into fine strips. If you don't want to boil the beetroot to save time buy ready boiled beetroot, that is not pickled.
7

add the beetroot to the cucumber and mix gently
8

Arrange on serving plates with the lambs lettuce. Garnish with walnuts