Hearty winter salad with fried cheese, beets, and walnuts

Step 1/ 3

• 100 g red beets (cooked)
• ½ onion
• 15 g walnuts

• cutting board
• knife
• frying pan (small)

Cut the beetroot in half, then thinly slice. Peel and thinly slice onion. Roughly chop walnuts and toast in a small pan. Set aside.

Step 2/ 3

• 4 fried cheese pockets
• vegetable oil (for frying)

• tongs

Add vegetable oil to the frying pan and fry fried cheese pockets over medium high heat until golden brown on both sides. Set aside.

Step 3/ 3

• 1 tbsp balsamic vinegar
• 1 tbsp pumpkin seed oil
• ½ tsp honey
• 100 g lamb's lettuce
• salt
• pepper

• large bowl
• salad servers

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!

Enjoy your meal!