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Beetroot and apple salad

updated

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Ingredients for 2 servings:

  • 3 beetroot, use the tender leaves too
  • 2 apples
  • 4 tbsp lemon juice
  • 4 tbsp oil, neutral
  • salt and pepper
  • 2 tbsp desiccated coconut or ground nuts of your choice
  • 2 bulb(s)
  • Walnuts for garnishing

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

vegan

Wash, peel, and finely grate the beets, as well as the apples. Immediately drizzle with lemon juice, oil, and seasoning. Mix everything well. Reserve the tender leaves from the beets and chop them finely. Now slice the pear, including the skin, into strips, possibly chopping them a little more. Arrange the pear and the sliced ​​leaves over the salad, garnishing everything nicely. If desired, add a few walnut halves. Any dish that would be eaten with a fresh salad goes well with this.

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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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