Beetroot Leaf Salad

For the beetroot leaf salad, rinse the beetroot tubers thoroughly. Clean with a brush. Cook in a large saucepan in salted water with caraway seeds and two tablespoons of vinegar. This takes between 30-50 minutes, depending on the size of the tubers. Then, as with boiling potatoes, check with the tip of a knife if the tubers are still hard.

Stir a vinaigrette from the remaining vinegar (the amount depends on the desired degree of acidity), the finely diced shallots, and the pressed pepper, garlic, salt and oil.

Drain the cooked beets, cool, peel while still hot, slice and mix in the vinaigrette. Let steep, turning, for four to five hours, the longer the better. Just before serving, mix in parsley, sprouts and washed leaf lettuce.

Garnish the beetroot salad with lavender flowers, if desired.

Preparation Tip:

If you like, dress the beetroot leaf salad with a few dabs of cream cheese. To do this, put some cream cheese in a piping bag, pipe it onto slices of radish or cucumber and place these resulting "cream cheese bushels" on the edge of the plate.

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