Sweet beetroot, crispy salad and the subtle harshness of the horseradish make this delicious little starter a wonderfully tasty combination. Meat lovers will not even notice that animal products are missing out here.
500 g beetroot (pre-cooked)
3 tablespoons of olive oil
1 lemon (juice)
5 tablespoons fresh horseradish (grated)
400 g of mixed lettuce
salt and pepper
Slice beetroot into thin slices and arrange on plates in a circle.
Peel the shallot and cut into fine cubes. Cut tomatoes into small slices. Wash the lettuce and serve together with tomatoes and shallot in the middle of the plate as a small bouquet.
Add the olive oil to two thirds of the horseradish and lemon juice in a bowl and whip with the blender to a frothy mixture. Season with salt and pepper.
Spread the foam over the salad and beetroot and add the remaining horseradish over the beetroot.