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🥗 Colorful Salad with Berries, Almonds, and Blue Cheese

292 kcal · 30 min · 4 servings

Ingredients

• 150 g mixed young leaf salad
• 2 sprigs oregano
• 3 sprigs parsley
• 2 beetroot bulbs (300 g; pre-cooked)
• 45 g blackberries
• 45 g blueberries
• 100 g blue cheese (vegetarian, 50 % fat in dry matter)
• 8 edible flowers (dried; e. g. from herbs like dill, oregano, chives)
• 50 g almond kernels
• 15 g raw cane sugar (1 tbsp)
• 1 shallot
• 2 tbsp red wine vinegar
• salt
• pepper
• 3 tbsp olive oil

Instructions

1. 1. Thoroughly wash the leaf salads.
2. 2. Spin the leaves dry.
3. 3. Tear the salads into bite-sized pieces.
4. 4. Wash the oregano and parsley.
5. 5. Shake the herbs dry.
6. 6. Pluck the leaves off the stems.
7. 7. Mix the herbs with the salad.
8. 8. Spread the salad mixture on a large platter.
9. 9. Slice the beetroot into thin slices.
10. 10. Place the beet slices between the salad leaves.
11. 11. Sort through the berries and remove any stems.
12. 12. Wash the berries.
13. 13. Gently pat the berries dry.
14. 14. Sprinkle the berries over the salad.
15. 15. Crumble the blue cheese roughly.
16. 16. Distribute the cheese over the salad.
17. 17. Garnish the salad with the edible flowers.
18. 18. Halve the almond kernels.
19. 19. Put the sugar and one tablespoon of water into a pan.
20. 20. Melt the sugar over medium heat.
21. 21. Add the almonds to the caramel mixture.
22. 22. Fry the almonds while stirring until they are brown.
23. 23. Remove the almonds from the pan.
24. 24. Let the almonds cool for five minutes.
25. 25. Peel the shallot.
26. 26. Dice the shallot finely.
27. 27. Mix red wine vinegar, salt, and pepper in a bowl.
28. 28. Stir the olive oil into the vinegar mixture.
29. 29. Fold the shallot cubes into the vinaigrette.
30. 30. Season the dressing with salt and pepper to taste.
31. 31. Sprinkle the caramelized almonds over the salad.
32. 32. Drizzle half of the dressing over the salad.
33. 33. Serve the remaining dressing separately.

Nutrition per serving

• kcal: 292
• Protein: 10 g · Fett/Fat: 22 g · Carbs: 13 g