Beetroot and apple salad with spring onions and walnuts

Ingredients for 4 servings:

• 2 large beetroots
• 2 apples, sour, preferably Boskoop
• 3 spring onions
• 1 bunch parsley, flat
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 1 tbsp honey
• 1 tbsp mustard
• 4 tbsp verjuice or lemon juice
• 2 tbsp pumpkin seed oil
• 3 tbsp walnuts, chopped
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Total time approx. 30 minutes

vegan

Peel and coarsely grate the beets and apples. Roughly chop the parsley, including some of the stalks. Cut the spring onions into small rings. Set aside a small amount of parsley for garnishing later. Mix the parsley and spring onions with the beets and apples. Roast the coriander and peppercorns in a pan over high heat until the coriander seeds begin to burst. Then crush them in a mortar and pestle and mix with the honey, mustard, salt, verjuice, and pumpkin seed oil. Mix the dressing well with the salad and let it stand for about 10 minutes. Garnish with chopped walnuts and parsley before serving.