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Beetroot salad – the winter raw vegetable salad

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Ingredients for 4 servings:

  • 4 beetroots, cooked
  • 2 apples, sweet and sour
  • 2 carrots
  • 1 onion(s)
  • some horseradish, freshly grated
  • 1 tsp oil
  • 2 tbsp vinegar
  • salt and pepper

Instructions

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

Vitamin bomb even in winter

Cut the beetroot into chunks. Cut the apples, carrots, and onion into even smaller chunks and place them in a bowl with the beetroot. Finely grate some fresh horseradish and add it. Add a pinch of salt and pepper, season with a little oil and vinegar, and mix everything together. Chopped walnuts also go very well with the salad.

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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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Beetroot salad – the winter raw vegetable salad