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Beetroot, apple and walnut salad

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Ingredients for 4 servings:

  • 1 kg beetroot
  • 2 apples
  • 1 onion(s)
  • 75 g walnuts, chopped
  • 3 tbsp rapeseed oil
  • 4 tbsp white wine vinegar
  • 1 lemon(s), juice
  • 2 tbsp mustard, medium hot

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegan

Cook the beets for about 45 minutes until al dente, then peel and coarsely grate. Alternatively, you can use pre-cooked beets. Wash, core, and coarsely grate the apples. Peel and finely chop the onion. Place all ingredients in a salad bowl. Mix the chopped walnuts into the salad. Add the lemon juice, white wine vinegar, rapeseed oil, and mustard to the salad and toss to combine. Season with salt and pepper.

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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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