Beets salad with roasted hazelnuts

Name: beets salad with roasted hazelnuts
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 65 g unroasted hazelnuts; 1 tl caraway seed; 2 el thick juice apple; 2 tl French mustard; 1 el apple cider vinegar; 1 el walnut oil; 100 g oak leaf lettuce melange; 4 cooked beetroot

Oak leaf lamellange with beetroot and hazelnuts.

Ingredients

65 g unroasted hazelnuts
1 tl caraway seed
2 el thick juice apple
2 tl French mustard

1 el apple cider vinegar
1 el walnut oil
100 g oak leaf lettuce melange
4 cooked beetroot

Directions

Chop the hazelnuts roughly. Roast around brown in dry frying pan. Leave to cool on a plate. Roast caraway seeds briefly and sprinkle over hazelnut.
Beat in a bowl dressing of thick juice, mustard, vinegar and oil. Season with salt and pepper. Spoon the salad into half with a half of the dressing.
Spread the plates over. Cut the beetroot into thin slices and lay on the lettuce. Drip the rest of the dressing over it. Sprinkle the lettuce with hazelnut and caraway seed.