John Myers
Beetroot and Apple Salad for Hot Days
The perfect beetroot and apple salad for hot days recipe with a picture and simple step-by-step instructions.
- 500 g Boiled beetroot
- 1 Huge Apple (pink lady)
- 1 Big mug Natural yoghurt
- 1 Size Fresh onion
- Pepper
- Salt
- 1 tsp Sugar
- 1 Splash Lemon
- 4 piece Alaska pollock
- Cut the beetroot and apple into small cubes and place in a bowl. Cut the onion into very small cubes and add to the bowl. Drizzle the apple pieces with a little lemon so they don’t turn brown. Add salt and pepper and stir everything well first, then mix in the large beaker of yoghurt. The salad should be left to steep for at least four hours so that all the spices can be absorbed by the beetroot and the apple. It is best to put it in the refrigerator. Take the salad out of the fridge about 45 to 60 minutes before eating so that it is not so cold while eating. Stir everything again and season to taste, seasoning if necessary.
- I recommend eating fish with it. Which fish doesn’t matter. In this case I use breaded Alaska pollock, maybe fish fingers for children.
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