Raw Beet Salad with Ginger

Remove the peel from the red celery, beet, carrots and ginger and grate on the fine side of the household grater. Quarter the apple, remove the core and cut the quarters into small cubes, mix with 1 tbsp juice of one lemon. Fry the sunflower seeds in a frying pan.

Make a sauce with the remaining juice of one lemon, sugar and oil. Pluck the lemon balm leaves, cut into thin strips and add to the sauce form. Mix 2/3 of the sauce with the red celery, carrots, beet, ginger and apple and leave for 20 min.

In the meantime, clean the Vogerlalat, rinse well, spin dry and mix with the remaining sauce. Arrange the beet leaf salad with the Vogerlsalat on a platter and bring to the table sprinkled with the sunflower seeds.

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