1 beetroot large, cooked with sugar & vinegar, diced
200g red cabbage, sliced & lightly salted
½ -1 head radicchio, shredded and salted for an hour
¼ bunch parsley, chopped
¼ bunch dill, chopped
¼ bunch chives, chopped
¼ cup walnuts, toasted
¼ cup cranberries
200g bacon, chopped
2 tbsp olive oil
2 tbsp walnut oil
1 tbsp apple cider vinegar
2 tsp maple syrup
salt and pepper
In a hot pan, fry the bacon until golden and crispy.
Scrub the beetroot clean and cook for 20-25 minutes in a pan with vinegar & sugar. Cut the cabbage into thin strips. Toast the walnuts in a dry frying pan and chop them coarsely.
Let the beets cool down and remove the skin. Chop the beets and mix with the red cabbage strips. Add the cranberries and fresh herbs.
Make a dressing of olive oil, walnut oil, apple cider vinegar, maple syrup, salt and pepper. Place the vegetables on a platter and sprinkle with the walnuts.
Pour the dressing and the hot/warm bacon over the cabbage salad and season with salt and pepper.