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Beetroot, apple and carrot salad

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Ingredients for 1 servings:

  • 1 small beetroot
  • 1 carrot(s)
  • 1 apple, sour
  • 1 tbsp vinegar
  • 2 tbsp olive oil or sunflower oil
  • Salt
  • pepper
  • 2 tbsp walnuts

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the beetroot and carrot and coarsely grate them. Grate the apple coarsely as well. Mix the vinegar, oil, salt, and pepper to make a dressing and toss it with the beetroot, apple, and carrot. Chop some of the walnuts and fold them into the salad, then garnish with the remaining walnuts. If you want the salad to have more bite, you can roughly dice the apple. Don’t use balsamic vinegar in the dressing; it’s too sweet.

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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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