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Beetroot and apple salad with walnuts

updated

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Ingredients for 4 servings:

  • 500 g beetroot, pre-cooked, vacuum-packed
  • 1 apple
  • 1 shallot(s)
  • 30 g walnuts
  • e.g. raspberry vinegar
  • 1 pinch(s) of sugar
  • Salt
  • pepper
  • Sunflower oil

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Total time approx. 30 minutes

easy and fast

Cut the precooked beetroot and apple into very small pieces. Add the finely diced shallot. Season with salt and pepper. Add the raspberry vinegar and a pinch of sugar and let it simmer for about 15 minutes. Roughly chop the walnuts and mix in. Finally, add the sunflower oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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