1 average celery root (add several leaves for the bright green colour)
1 average horseradish root
2 tbsns tahini
1 tbsp olive oil
5 cloves garlic
2 sprinkles of oregano
Peel and chop the celery and the hose radish in small cubicles, blend all the ingredients together. Goes well with a piece of grilled bread.
Vegan is good!
5-6 leaves of lettuce
300 g beet
2 average tomatoes
1 well filled tbsp of mustard (de Dijon preferably)
2 tbsp olive oil
2 tbsp vinegar (apple preferably)
a handful of fresh basil (or a teaspoon dried)
salt, black pepper
Chop the beet in small cubicles and boil for 10 minutes, rinse it and let it cool. If you prefer it raw, just wash it well and grate it.
Cut the tomatoes, cucumbers and the lettuce in a large bowl, and add the beet.
In a small bowl mix energetically with a spoon the mustard with the oil and the vinegar until a homogeneous substance is obtained. Then add the basil and the rest of the spices and mix again.
Pour the dressing on the chopped vegetables and mix well.