Beetroot salad made from fresh tubers

Ingredients for 6 servings:

• 6 beetroot bulbs
• 2 apples
• 1 tsp mustard (preferably Bautzener spicy-sweet)
• 1 tsp creamed horseradish
• 2 tbsp rapeseed oil or 1 small tsp sesame or nut oil
• 1 tsp vinegar essence 28%
• 1 tbsp agave syrup or runny honey
• 1 tbsp sugar
• 1 tbsp lemon juice, also concentrate
• 1 tsp salt
• n. B. Pfeffer
• a little butter
• 5 tbsp sunflower seeds, shelled
• 2 tbsp sesame seeds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simply

First put on gloves or have some lemon juice ready. Then wash and peel the beetroot, and slice it into small strips using a mandoline. Tips: You can of course also slice or grate it thinly; it’s up to you. Now you can rub your hands with lemon juice and wash them if you aren’t wearing gloves. Place them in a bowl. Grate the apples or cut them into thin strips and add them. Add all the other ingredients except the sunflower seeds and sesame seeds. Melt a little butter in a pan, add the sunflower seeds and brown them. Then add the sesame seeds and roast them briefly – cover with a lid! Add both to the beetroot and mix everything well. It can be eaten straight away or prepared a day in advance for even better flavor. Adjust seasoning if desired.