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Beetroot and pear salad with clovedressing

Step 1
Protect your cutting surface with SAGA Cooking Paper and slice the beetroot.

Step 2
Arrange the pear slices, beetroot, cheese cubes and torn aragula leaves on a plate in layers.

Step 3
Crush the clove in a mortar.

Step 4
Mix sugar, lemon juice, oil, and clove and pour over the salad. Garnish the salad with pine nuts and serve with the raw-spiced salmon with beet.

For this recipe you will need:

  • 200 g boiled and peeled beetroot
  • 4 sliced pears
  • 100 g cubed emmental cheese
  • 1 bunch arugula
  • 50 g pine nuts
  • juice from one lemon
  • 1 tbs sugar
  • 1 dl rapeseed oil
  • clove
  • salt
  • freshly ground whitepepper