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🥗 Crispy Beetroot Salad with Apple and Feta

328 kcal · 30 min · 4 servings

Ingredients

• 700 g beetroot (pre-cooked)
• 2 stalks celery
• 80 g arugula
• 200 g feta
• 1 large apple (e.g. Granny Smith)
• 1 tbsp lemon juice
• 2 tbsp nut oil
• 1 tbsp olive oil (10 ml)
• 4 tbsp apple cider vinegar
• salt
• 1 tsp maple syrup

Instructions

1. 1. Slice the beetroot into paper-thin rounds.
2. 2. Thoroughly wash the celery.
3. 3. Remove the tough strings from the celery.
4. 4. Slice the celery into thin rounds as well.
5. 5. Wash the arugula under running water.
6. 6. Pick off the hard stems from the arugula leaves.
7. 7. Dry the arugula leaves thoroughly with a kitchen towel or salad spinner.
8. 8. Cut the feta cheese into small, bite-sized cubes.
9. 9. Wash the apple thoroughly.
10. 10. Cut the apple into quarters.
11. 11. Remove the core from the apple quarters.
12. 12. Dice the apple flesh into small pieces.
13. 13. Toss the apple pieces immediately with the lemon juice.
14. 14. This prevents the fruit from turning brown.
15. 15. Pour both oils into a small bowl.
16. 16. Add the vinegar.
17. 17. Add the remaining lemon juice.
18. 18. Season the dressing with salt to taste.
19. 19. Stir in the maple syrup.
20. 20. Whisk the ingredients vigorously until well combined.
21. 21. Check the consistency of the dressing.
22. 22. Stir in one or two tablespoons of water if the dressing is too thick.
23. 23. Place the beetroot slices in a large bowl.
24. 24. Add the celery pieces.
25. 25. Add the apple cubes.
26. 26. Gently toss the vegetables and fruit with the dressing.
27. 27. Sprinkle the feta over the salad.
28. 28. Divide the arugula among the serving plates.
29. 29. Arrange the marinated salad on top of the arugula bed.
30. 30. Serve the salad immediately while fresh.

Nutrition per serving

• kcal: 328
• Protein: 12 g · Fett/Fat: 20 g · Carbs: 24 g