Salad with beetroot and beans

Ingredients:
4 handfuls of mixed salad
220 g Machland beetroot slices
200 g Machland big beans
1 handful of sprouted legumes
½-1 handful of walnuts
a few flakes of parmesan cheese
young shoots and horseradish for garnish and seasoning
Dressing:
2 tablespoons olive oil
1½ tbsp lemon juice
1 tsp coarse mustard
1 tsp Dijon mustard
1-2 tsp maple syrup
½ tsp dried crushed garlic
salt, pepper
mix everything thoroughly to make a compact dressing

Procedure:
In a bowl, prepare lettuce, salted and drained beets, large beans, sprouted legumes. Pour in the prepared dressing and mix. Transfer to a serving bowl, sprinkle with nuts, young sprouts and horseradish, add a few flakes of Parmesan cheese and serve. Can be served as a light lunch or as a side dish with grilled meat.