🥗 Beetroot Apple Salad

Name: Beetroot Apple Salad
Total time: 30 min
Cuisine: German
Ingredients: Balsamic vinegar, light 3 tbsp; Mustard 1 tsp; Walnut oil 6 tbsp; Horseradish 1 tbsp; Salt pinch; Pepper, black ground pinch; Sugar 1 tsp; Beetroot, pre-cooked 600 g; Apples, green 2 pcs; Walnut kernels 50 g; Cress bed 1 pcs

220 kcal · 30 min

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Ingredients

Balsamic vinegar, light 3 tbsp
Mustard 1 tsp
Walnut oil 6 tbsp
Horseradish 1 tbsp
Salt pinch
Pepper, black ground pinch
Sugar 1 tsp
Beetroot, pre-cooked 600 g
Apples, green 2 pcs
Walnut kernels 50 g
Cress bed 1 pcs

Instructions

1. In a bowl, mix balsamic vinegar, mustard, walnut oil, and horseradish, then season with salt, pepper, and sugar.
2. Drain the beetroot in a sieve and cut it into quarters or eighths, depending on size. Wash the apples, halve them, remove the core, and slice. Toast the walnuts in a dry pan over medium heat for about 5 minutes.
3. Combine the beetroot and apple slices with the dressing and arrange on a deep plate. Sprinkle walnuts and cress over the salad and serve. Enjoy your meal! Tip: A dollop of crème fraîche goes wonderfully with this!

Nutrition per serving

kcal: 220
Protein: 3 g · Fett/Fat: 18 g · Carbs: 16 g