|8||fried cheese pockets|
|200 g||red beets (cooked)|
|2 tbsp||balsamic vinegar|
|2 tbsp||pumpkin seed oil|
|200 g||lamb's lettuce|
|vegetable oil (for frying)|
Cut the beetroot in half, then thinly slice. Peel and thinly slice onion. Roughly chop walnuts and toast in a small pan. Set aside.
Add vegetable oil to the frying pan and fry fried cheese pockets over medium high heat until golden brown on both sides. Set aside.
In a large bowl whisk together the balsamic vinegar, pumpkin seed oil, and honey and season with salt and pepper. Add lamb’s lettuce, toss to combine, and transfer to a serving plate. Arrange onion, fried cheese pockets, walnuts, and beets over the salad. Serve immediately and enjoy!