Ingredients for 2 people
- Cooked and peeled Rootbeet
- A handful of sauteed Mushrooms
- Romaine Salat
- Arugula
- Salt/Pepper
For the mustard sauce, you will need:
- Dijon/ or medium spice mustard
- Grainy mustard (Bavarian style)
- Apple vinegar
-
Agave syrup
- Olive oil
- Salt/Pepper for taste
First Step: Clean and rinse off your fresh rootbeet and cook in boiling water for 30-40 miuntes, depending on their size. Do not salt the water as it will pull out the fresh color of the rootbeet.
(As a substitute you can also buy pre-cooked rootbeet to save some time)
Second Step: Cut the mushrooms into your desired shaped and sautee them in butter or olive oil. Let both your mushrooms and rootbeet cool off before throwing them into the salat. the steam of the veggies would hurt the crunsh and freshness of the salat leaves.
Third Step: For the sauce mix 2 table spoons of your Dijon with 1 teaspoon of grainy or Bavarian mustard. Stir until combined and add 1-2 table spoons of apple vinegar and 1 table spoon of extra virgin olive oil. Finish the sauce with a splash of agave syrup to balance the taste.
Now toss in the shredded salat and arugula and mix until the greens are evenly coated with the dressing. Add some chopped rootbeet and mix again. Keep some of the rootbeet for the plating of the salat!
Now plate it nice and enjoy your salat with family and friends.
Until next time, Bruno
Nutrients |
Per Serving |
Per Whole Meal |
| Calories | 85 kcal | 340 kcal |
| Carbohydrates | 10.8 g | 43.4 g (mainly from mustard) |
| Protein | ~6 g | 23 g |
| Fats | 1.2 g | 4.8 g |