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🥗 Beetroot Apple Salad

220 kcal · 30 min · 4 servings

Ingredients

• Balsamic vinegar, light 3 tbsp
• Mustard 1 tsp
• Walnut oil 6 tbsp
• Horseradish 1 tbsp
• Salt pinch
• Pepper, black ground pinch
• Sugar 1 tsp
• Beetroot, pre-cooked 600 g
• Apples, green 2 pcs
• Walnut kernels 50 g
• Cress bed 1 pcs

Instructions

1. 1. In a bowl, mix balsamic vinegar, mustard, walnut oil, and horseradish, then season with salt, pepper, and sugar.
2. 2. Drain the beetroot in a sieve and cut it into quarters or eighths, depending on size. Wash the apples, halve them, remove the core, and slice. Toast the walnuts in a dry pan over medium heat for about 5 minutes.
3. 3. Combine the beetroot and apple slices with the dressing and arrange on a deep plate. Sprinkle walnuts and cress over the salad and serve. Enjoy your meal! Tip: A dollop of crème fraîche goes wonderfully with this!

Nutrition per serving

• kcal: 220
• Protein: 3 g · Fett/Fat: 18 g · Carbs: 16 g