John Myers
Beetroot and Apple Salad II
The perfect beetroot and apple salad ii recipe with a picture and simple step-by-step instructions.
- 500 g Beetroot / pre-cooked and peeled
- 1 Apple approx. 200 g
- 2 tbsp Olive oil
- 2 tbsp Light rice vinegar
- 2 tbsp Creme fraiche Cheese
- 2 tsp Sugar
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 4 Basil tips for garnish
- Cut the beetroot first into slices and then into strips. Quarter the apple, remove the core, first cut into slices and then into strips. Put beetroot strips and apple strips in a container, add olive oil (2 tbsp), light rice vinegar (2 tbsp), crème fraîche (2 tbsp), sugar (2 tsp), coarse sea salt from the mill (3 big pinches) and colored Add pepper from the mill (3 big pinches) and mix everything well. Let steep in the refrigerator for 20-30 minutes before serving. Fill the beetroot and apple salad into portion bowls, garnish with basil and serve. The beetroot and apple salad is a delicious side dish for many dishes and it just tastes like that.
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