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🥗 Crispy Beetroot Salad with Turkey Strips

343 kcal · 30 min · 4 servings

Ingredients

• 150 g celery stalks (3 thin stalks)
• 150 g smoked turkey breast (sliced)
• 300 g cooked beetroot (pre-cooked, vacuum-sealed)
• 2 tbsp apple cider vinegar
• 3 tbsp classic vegetable broth
• 2 tsp sweet mustard
• salt
• pepper
• 1 tbsp olive oil
• 2 whole grain rolls

Instructions

1. 1. Thoroughly wash the celery stalks under running water.
2. 2. Remove the tough strings from the stalks if necessary.
3. 3. Slice the celery stalks into very thin rounds.
4. 4. Cut the sliced turkey breast into strips about one centimeter wide.
5. 5. Pat the cooked beetroot dry with a kitchen towel.
6. 6. Put on disposable gloves, as beetroot stains heavily.
7. 7. Quarter the beetroot and then slice it into thin pieces.
8. 8. Whisk the vinegar, broth, mustard, salt, and pepper in a bowl until the mixture is smooth.
9. 9. Slowly stir in the oil while continuing to whisk to create a creamy emulsion.
10. 10. Combine the beetroot, celery, and turkey strips in a large bowl.
11. 11. Pour the dressing over the ingredients and mix everything well.
12. 12. Finally, adjust the seasoning of the salad with a little more salt and pepper.
13. 13. Slice the bread rolls into finger-thick pieces.
14. 14. Serve the salad together with the bread slices.

Nutrition per serving

• kcal: 343
• Protein: 31 g · Fett/Fat: 7 g · Carbs: 37 g