Winter salad with marinated beetroot and fennel

Name: winter salad with marinated beetroot and fennel
Cook time: 20 min
Total time: 80 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 fennel bulb; sea salt; 2 Beetroot; 2 el White wine vinegar; 4 el extra virgin olive oil; 1 tl mustard; (freshly ground) pepper; 3 el sweet sour silver onions pot a 340 g; 1 bag young leaf lettuce 100 g

A tasty Dutch recipe. The vegetarian side dish contains the following ingredients: fennel bulb, sea salt, beetroot, white wine vinegar, extra virgin olive oil, mustard, (freshly ground) pepper, sweet-sour silver onion (a 340 g jar) and young leaf lettuce (100 g).

Ingredients

Directions

Clean fennel and cut into small cubes. Cook about 1 minute in a pan with plenty of boiling water and salt fennel cubes. Drain in colander. Clean beetroot and cut into cubes. In bowl vinegar, oil, mustard, salt and pepper, beat until dressing. Give half of dressing in other bowl. Fry fennel in one bowl. Drain the beet. In other bowl, pour beetroot through dressing. Leave both vegetables to stand for about 1 hour. Cut the pearl in four.
Put leaf lettuce in salad bowl. Add fennel, beetroot (with dressing) and silver onions lightly.