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🍽️ Beetroot and Mushroom Salad

159 kcal · 30 min · 4 servings

Ingredients

• 350 g beetroot
• 1 tsp vinegar
• 1 tsp cumin
• 0.5 bunch parsley
• 2 tbsp lemon juice
• 1 tbsp raspberry vinegar
• 1 tbsp agave syrup
• 2 tbsp olive oil
• salt
• pepper
• 200 g mushrooms
• 3 tbsp lemon juice
• 50 g parmesan

Instructions

1. 1. Wash the beetroots under running water.
2. 2. Fill a pot with water and add salt, vinegar, and cumin.
3. 3. Place the beetroots into the water.
4. 4. Cover the pot and cook the beetroots on low heat for 25 minutes.
5. 5. Wash the parsley leaves and chop them finely.
6. 6. Whisk lemon juice, vinegar, agave syrup, oil, salt, and pepper in a bowl.
7. 7. Stir the chopped parsley into the marinade.
8. 8. Let the cooked beetroots cool down completely.
9. 9. Peel the cooled beetroots.
10. 10. Slice the beetroots into thin slices.
11. 11. Mix lemon juice with 75 milliliters of water in a small bowl.
12. 12. Clean the mushrooms and remove the stems.
13. 13. Slice the mushrooms into very thin slices.
14. 14. Brush the mushroom slices immediately with the lemon water to prevent them from browning.
15. 15. Arrange the beetroot slices and mushroom slices in an overlapping pattern on plates.
16. 16. Drizzle the marinade over the salad.
17. 17. Sprinkle the salad with parmesan shavings.

Nutrition per serving

• kcal: 159
• Protein: 7 g · Fett/Fat: 9 g · Carbs: 11 g