Cut beetroot balls into slices and cut into 1 cm cubes. Pat the matjes fillets dry and cut into bite-sized pieces. Wash the apples, halve, core and cut into large pieces. Peel the onion and cut into small cubes. Remove the dill from the stems.
Mix together the mayonnaise and yoghurt, season with lemon juice, honey, pepper and a little salt. Mix the prepared ingredients with the dressing. Possibly season the beetroot and matjes salad with salt and pepper. Toast the rye toast in the toaster. Divide the beetroot and matjes salad between 4 salad bowls, serve on plates with one rye toast each. Serve garnished with dill.
I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.