🥗 Crunchy Beetroot and Apple Salad

Name: Crunchy Beetroot and Apple Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 4 pickles; 1 large apple; 350 g cooked beetroot; 2 tsp freshly grated horseradish; 2 tbsp chive rings; salt; pepper (from the mill); 50 ml pickle brine

71 kcal · 30 min · 4 servings

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Ingredients

4 pickles
1 large apple
350 g cooked beetroot
2 tsp freshly grated horseradish
2 tbsp chive rings
salt
pepper (from the mill)
50 ml pickle brine

Instructions

1. Take the cucumbers out of the pack and let the liquid drain off well.
2. Slice the cucumbers into very thin rounds.
3. Wash the apple thoroughly under running water.
4. Cut the apple into four quarters.
5. Remove the core with a knife or a corer.
6. Cut the apple flesh into paper-thin strips or matchsticks.
7. Peel the beetroot if it still has a skin.
8. Cut the beetroot into small wedges.
9. Put the cucumbers, apple, and beetroot into a large bowl.
10. Stir the horseradish into the vegetables.
11. Finely chop the chives and add them to the bowl.
12. Season the salad with salt and pepper to your taste.
13. Add some liquid from the pickle jar to provide acidity.
14. Mix everything well until the ingredients are evenly coated.
15. Serve the salad in small bowls.
16. Garnish the portions with cottage cheese as desired.

Nutrition per serving

kcal: 71
Protein: 2 g · Fett/Fat: 0 g · Carbs: 15 g