Beetroot Salad

#1

vegan

salad

easy

Michael Haug

INGREDIENTS FOR 4 PERSONS

• 8 medium-sized beetroot
• 2-3 cloves of garlic
• 2-3 tablespoons white wine vinegar
• 2 tbsp sunflower oil
• 3 tablespoons liquid honey
• black ground pepper
• pinch of salt
• 75 g sunflower seeds
• 2 bunches fresh chervil
• Tomami #1

INSTRUCTIONS

Michael Haug, co-owner and founding member of an internationally operating Multimedia Agency in Königstein, spent several years as co-owner of a successful gourmet restaurant. Food shopping and preparation as well as the creation of new dishes take up much of his spare time. Since the very beginning, he has been a big fan of Tomami #1.

Cook the beetroot and peel (or buy pre-cooked) and cut into small cubes.
To make the marinade mix the beetroot juice reserved from cutting with freshly squeezed or finely chopped garlic. Add white wine vinegar, sunflower oil, pepper, salt and liquid honey. Mix with the beetroot cubes and infuse for at least 2 hours. Roast the sunflower seeds in a pan without fat, stirring constantly. Chop fresh chervil and add to the pan. Add the roasted sunflower seeds, chervil and a dash of Tomami #1 to the beetroot salad before serving.