Cook beets as in the previous recipe (or use cooked, vacuum-packed ones, but none from glass or can), cut beets into 1 cm cubes. Rinse the lettuce thoroughly, remove the seeds and dry with a salad spinner. Chop the nut kernels.
In a baking bowl, mix the beet with Vogerlsalat and nuts/ dress with a salad dressing of oil and vinegars, salt and pepper.
A delicate winter salad!
Our tip: use your favorite red wine for cooking!
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