Honey mustard dressing with seasonal salad & roasted nuts
This summery salad made from fresh beet, tangy feta and crunchy nuts is the perfect refreshment on hot days. The combination of the earthy flavors of the beet, the creamy texture of the feta and the crunchy bite of the roasted nuts, rounded off with a light, homemade dressing, makes this dish a highlight on any summer table. Easy to prepare and full of flavor - ideal for a light lunch or as a side dish for a barbecue.
Preparation time 40 minutes
Cooking time 10 minutes
Ingredients
Ingredients for 2 – 3 portions
For the salad
- 3 beets
- 50 g Asian lettuce (alternatively your favorite salad of the season)
- 100 g feta cheese
- 2 spring onions
- 40 g mixed nuts
For the dressing
- 80 ml olive oil
- 2 tbsp white wine vinegar
- 1 garlic clove
- 4 tsp Dijon mustard
- 6 tsp honey
- Sea salt
- Pepper
Preparation
- Wash the beet and cook unpeeled in boiling water for approx. 40 minutes.
- In the meantime, wash the lettuce and set aside.
- Cut the feta into cubes and the spring onions into fine rings.
- Place the feta and spring onions in a bowl with the salad.
- For the dressing, put all the ingredients in a blender and blend briefly until creamy.
- Add a little honey or mustard to taste and season with sea salt and freshly ground pepper.
- Lightly toast the nut mixture in a pan without oil.
- Leave the cooked beet to cool, peel and cut into small cubes or thin slices.
- Place the beet in a bowl with the other ingredients, mix with the dressing and serve with the toasted nuts.
