members recipes

Ingredients
Bunch of cress-salad and rucola

3 medium beetroots

100 g for whipping cream.

Several small tomatoes

Fresh horseradish

Parmesan cheese

Apple Vinegar 1 l.

Salt, pepper, olive oil

Method
Cook beetroots, clean and cut into thin slices. Until beets are lukewarm, add salt, pepper, vinegar and whipped cream to density. A good mix.

On a large plate evenly composed cress- salad and leaves of rucola, lightly with olive oil, a pinch of salt and pepper. Put the beetroot slices on top, pour beet-cream sauce along the edges.

Add on top rubbed fresh horseradish, then throw a bit of Parmesan, leaves of rucola and sensitive olive oil. You can bring to the table with crispy Italian bread and a glass of dry white wine.