John Myers
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Beetroot and Apple Salad with Blue Cheese
The perfect beetroot and apple salad with blue cheese recipe with a picture and simple step-by-step instructions.
Cashew Horseradish Cream (Cashew Radish Dip)
- 0,25 Cup Cashew
- 1 tbsp Water
- 250 g Sour cream
- 2 tbsp Radish cubes
- 0,5 tsp Lemon juice
- Sea-Salt
- Black pepper
Salad Tower
- 2 tbsp Olive oil
- 1 tbsp Honey
- 1 Pc. Clove of garlic
- Sea-Salt
- Black pepper
- 0,5 tsp Coriander
- 3 Pc. Beetroot
- 2 Pc. Granny Smith apples
- 6 tbsp Bean sprouts fresh
- 200 g Blue cheese
- 3 tbsp Pine nuts
Cashew Horseradish Cream (Cashew Radish Dip)
- Mix all ingredients well and chill.
Salad Tower
- Cut the beetroot, apples and avocado into 2 mm thin slices each.
- Mix the olive oil, apple cider vinegar, coriander, garlic and honey and marinate the beetroot strips in it. Then drain the beetroot strips / let them dry off. Season the avocados with sea salt and black pepper.
Serving
- Place a beetroot slice on the plate, then add 1 teaspoon of dip. Then spread the cress and pine nuts over the top. Then place the apple slice on top, then spread 1 teaspoon dip on top again. Now place the avocado slice on top. Then spread the bean sprouts and pine nuts over the top. Finally place a beetroot slice and the blue cheese on top. Flambé this before serving.
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