RED BEETS SALAD WITH NASTURTIUM AND HAZELNUTS

There are many kinds of beets- not all of them are red, but also yellow, white and striped.They are filled with fiber, C-vitamin and iron.  We can get them fresh from August and until the frost sets in October or November. Beets can be cooked, grated, made to juice and preserved. We usually eat the root, but the leaves taste also good in a salad.  This is a salad we eat alot  at this time of the year.

RED BEET SALAD WITH NASTURTIUM AND SHAVED HAZELNUTS

4 salad servrings

Dressing: ½ cup of oil, 2 tbsp. freshly squeezed lemon juice, kosher salt

Salad: Red beet leaves, 1 cup nasturtium leaves, 1 head butter lettuce, 2 cup grated red beets

Garnish: 10 blanched hazelnuts

To make  dressing, whisk oil and lemon juice in a small bowl. Sesson with salt.

To make the salad, arrange red beet leaves, nasturtium leaves and butter lettuce  on the bottom of a plate. Sprinkle grated red beets on top and spoon dressing over. Sprinkle with shaved hazelnuts.