Beet Root Leaf Salad

  • Lettuce of all kinds
  • Beet root leaves  
  • Cocktail tomatoes
  • Asparagus
  • The upper green part of spring onions
  • Sunflower seeds
  • Sesame seeds
  • Olive oil
  • Dijon mustard
  • Lemon juice
  • Salt & pepper 

Lightly heat olive oil, salt and pepper, fry the tomatoes for 1 minute, add the green part of the spring onions, and last add the asparagus.

Mix the lettuce with the beet root leafs in a bowl. Mix the olive oil, the mustard and the lemon juice with salt and pepper in a jar. Shake it well and add some to the pan, stir, let it cool off quickly. Pour it all over the lettuce, mix well and serve either with the seeds mixed apart, for everyone to take as much as they want, or sprinkle them over the salad.

Tips: The asparagus know best what part to eat; just snap them as far down towards the root as possible and when it bends instead of cracks, you have reached the point that can be eaten. Beet root leaves contain much more nutrients than the actual beet root, and they are beautiful. Save the stalks for your stir fries!

Bon apetite!