Recipe with honey
Autumn Salad with Beetroot and Spring Blossom Honey
The mild, delicately creamy SUMMSTOFF spring blossom honey gently rounds off the earthy beetroot in the dressing without overpowering it.
⏱ Prep 25 min · 2 servings
Ingredients
- 2 pre-cooked beetroots (approx. 250 g)
- 100 g lamb's lettuce
- 1 tart apple
- 40 g walnut kernels
- 80 g fresh goat's cheese
- 2 tsp SUMMSTOFF spring blossom honey
- 2 tbsp apple cider vinegar
- 3 tbsp walnut oil
- 1 tsp medium-hot mustard
- Salt and pepper
Method
- Pick over the lamb's lettuce, wash it and shake it dry.
- Cut the beetroot into thin slices; core the apple and cut it into fine wedges.
- Briefly toast the walnut kernels in a dry pan without fat until fragrant, then leave to cool.
- For the dressing, whisk together the spring blossom honey, apple cider vinegar, mustard, salt and pepper, then stir in the walnut oil.
- Arrange the lamb's lettuce on two plates and spread the beetroot and apple wedges over it.
- Crumble the goat's cheese over the top in pieces and sprinkle with the walnuts.
- Finally, drizzle the dressing over the salad and serve immediately.
Nutrition per serving (approx.): 478 kcal · Fat 36 g · Carbohydrates 26 g · Protein 12 g
Tip: Wear disposable gloves when cutting the beetroot to keep your hands clean.
Honey used: View spring blossom honey in the shop →