Sig's German Beetroot and Cucumber Salad

• 300 grams fresh beetroot
• 1 pinch salt
• 1/2 medium sized cucumber
• 1/2 tsp dried mint
• 1 1/2 tbsp sherry or apple cider vinegar
• 1 pinch fresh cracked black pepper
• 1 1/2 tbsp olive oil
• 1 small bag lambs lettuce
• 125 grams halved walnuts

1. Remove the leafs from the beetroot.
2. Boil the Beetroot in salted water for about 30 minutes until cooked.
3. Remove them from boiling water and rinse under cold tap immediately..
4. Peel and remove seeds from cucumber.
5. Slice the cucumber thinly
6. Wash the lettuce and arrange in serving glasses or on plates .
7. Make dressing out of oil, vinegar, salt, pepper and mint
8. Pour dressing over the cucumber
9. Peel, slice and cut the beetroot into fine strips.
10. If you don't want to boil the beetroot to save time buy ready boiled beetroot, that is not pickled.
11. add the beetroot to the cucumber and mix gently
12. Arrange on serving plates with the lambs lettuce.
13. Garnish with walnuts

fresh beetroot, salt, cucumber, mint, sherry, fresh cracked black pepper, olive oil, lambs lettuce, walnuts

Taken from cookpad.com/us/recipes/363532-sigs-german-beetroot-and-cucumber-salad (may not work)