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🍽️ Crunchy Beetroot and Apple Salad with Horseradish Dressing

287 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp Aceto balsamico
• 4 tbsp Lemon juice
• 6 tbsp Grape seed oil
• Pepper (from the mill)
• Salt
• 1 tbsp Sugar
• 30 g Horseradish
• 300 g Beetroot
• 2 Apples
• 200 g Corn salad
• 1 bunch Spring onions

Instructions

1. 1. Add vinegar, lemon juice, oil, pepper, and salt to a small bowl.
2. 2. Whisk the ingredients vigorously until a homogeneous sauce has formed.
3. 3. Peel the horseradish root.
4. 4. Grate the horseradish as finely as possible.
5. 5. Mix the grated horseradish immediately with the prepared sauce.
6. 6. Peel the beetroot.
7. 7. Rinse the peeled beetroot under running water.
8. 8. Peel the apples.
9. 9. Core the apples.
10. 10. Grate the beetroot and the apples finely.
11. 11. Add the grated ingredients to a large bowl.
12. 12. Thoroughly mix the grated ingredients with the horseradish sauce.
13. 13. Let the salad marinate for about 30 minutes.
14. 14. Check the taste after the waiting time.
15. 15. Add more pepper and salt if necessary.
16. 16. Remove the roots from the lamb's lettuce.
17. 17. Wash the lamb's lettuce thoroughly.
18. 18. Spin the lamb's lettuce dry.
19. 19. Remove wilted leaves from the spring onions.
20. 20. Wash the spring onions.
21. 21. Slice the spring onions into fine rings.
22. 22. Add the dry lamb's lettuce to the marinated beetroot and apple mixture.
23. 23. Gently mix everything together.
24. 24. Spread the spring onion rings over the finished salad.

Nutrition per serving

• kcal: 287
• Protein: 3 g · Fett/Fat: 16 g · Carbs: 33 g