Beet Salad with Wild Mushrooms and Truffle

Gently cook the beet either in a vacuum or in a saucepan with enough salted water. If the tubers are cooked in a saucepan, add a tbsp. of caraway seeds to the water. The beet needs at least 20 min until it is soft. To test, it is best to make the cooking test with a small kitchen knife, as with potatoes.

Drain and cool the tubers, remove the skin, cut into slices and arrange on plates in a fan shape.

Clean the mushrooms and sauté in a little oil, season lightly with salt and pepper and arrange around the beet.

Cut the potatoes into small cubes and fry them in oil until crispy. Divide the cubes evenly over the beets and place a narrow slice of bacon over each plate. Garnish with truffles.

Stir a salad dressing from olive oil, sherry salt, pepper, vinegar and lavender honey and finely dose over form. Finally, add the sprouts.

Our tip: Use bacon with a fine, smoky note!

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