John Myers
Ingredients for 4 servings:
- 2 tubers beetroot, large
- 2 apples, e.g. Braeburn
- 50 g nuts, chopped or sliced
- 100 ml balsamic vinegar (elderberry balsamic vinegar)
- 100 ml oil (argan oil or macadamia oil)
- apple juice
- Spice(s) (tomato seasoning salt)
- maple syrup
Instructions
Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes
fruity, crunchy and delicious
Slice the raw beetroot very thinly using a slicer, then slice again with a knife. Finely dice the apples, add them, and fold in the nuts. Mix the remaining ingredients to make a dressing and drizzle over the salad. Use a generous amount to allow the salad to infuse well. Leave to marinate in the fridge overnight if possible. The beetroot will lose a lot of its earthy flavor and gain a fruity flavor; it’s simply delicious. Since vinegar and oils have different flavor strengths, I haven’t specified any additional amounts for apple juice and maple syrup. I recommend using good products from delicatessens. With salads, the dressing should carry and enhance the flavor.
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