mat osv.

Ingredient for the salad:
50 g mung beans
1 medium beetroot, cooked
0,5 l vegetable stock (or water)
2-3 springs of thyme
1 bay leaf
3 handfuls of mix salad
1 handful of sprouts
for the dill vinaigrette:
few springs of fresh dill
1 tbs olive oil
1 tbs of white vine vinegar
pinch of salt and sugar

Cook the mung beans in the vegetable stock together with thyme and bay leaf until soft and tender. If you don’t have the stock, use water, but use a pinch of salt and pepper to give it a flavor. Chop the dill and add all the ingredients for vinaigrette. Mix well and let it rest for a while. Put the mixed salad, sprouts (leave some to finish) and bean in a large bowl, drizzle with the dressing and gently mix. Cut the cooked beetroot into wedges or thin slices. Arrange the salad on a plate together with the beetroot, add some sprouts and finish with some olive oil and salt and pepper.
The good thing about this salad is you can serve it either hot or cold. And it is a lovely side dish to any meat, as well.