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🥗 Colorful beet salad with pecans

332 kcal · 30 min · 4 servings

Ingredients

• 50 g pecan nuts
• 450 g young colorful beets (yellow, red, red-white striped)
• 100 g celeriac
• 1 red onion
• 5 g herbs (1 handful; parsley and dill)
• 1 organic lemon
• 1 mandarin
• 2 tbsp hot mustard (30 g)
• salt
• pepper
• 2 tsp maple syrup
• 6 tbsp olive oil
• 1 red apple

Instructions

1. 1. Preheat a pan over medium heat.
2. 2. Toast the pecans in the hot pan without fat for 3 minutes.
3. 3. Remove the nuts from the pan and chop them coarsely.
4. 4. Peel the colorful beets, celery, and onion.
5. 5. Cut the peeled vegetables into thin strips.
6. 6. Place the vegetable strips into a large bowl.
7. 7. Wash the herbs under running water.
8. 8. Shake the herbs dry.
9. 9. Chop the herbs finely.
10. 10. Wash the lemon under hot water.
11. 11. Dry the lemon.
12. 12. Grate the zest of the lemon.
13. 13. Squeeze the juice of the lemon.
14. 14. Squeeze the juice of the mandarin orange.
15. 15. Whisk the lemon and mandarin juices with mustard.
16. 16. Season the mixture with salt and pepper.
17. 17. Stir maple syrup and oil into the dressing mixture.
18. 18. Wash the apple.
19. 19. Cut the apple into thin sticks.
20. 20. Set aside half of the chopped herbs.
21. 21. Add the apple wedges and the remaining herbs to the bowl with the vegetables.
22. 22. Pour the dressing over the salad.
23. 23. Mix the salad well so that everything is evenly coated.
24. 24. Taste the salad and adjust with salt and pepper.
25. 25. Portion the salad onto four plates.
26. 26. Distribute the toasted pecans over the salads.
27. 27. Sprinkle the salads with the remaining fresh herbs.

Nutrition per serving

• kcal: 332
• Protein: 5 g · Fett/Fat: 25 g · Carbs: 22 g