Beetroot salad

Ingredients for 8 servings:

• 1 beetroot
• ½ apple (Boskoop)
• 1 m.-sized onion(s)
• 9 tbsp olive oil
• 4 tbsp balsamic vinegar
• 1 tbsp honey
• salt and pepper
• 1 tbsp, heaped mustard

Instructions

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

Quick and easy

Cook the beetroot until a meat fork can be easily inserted into the center. (In our case, it took a good 50 minutes for the almost 500g beetroot.) Rinse the beetroot in cold water, peel, and cut into approximately 1.5cm thick slices (disposable gloves are highly recommended because of the red color). While the beetroot is cooling, finely dice the apple and onion (set the other half aside as a backup in case you’re lacking a bit of sweet and sour zest at the end). Whisk together the oil, balsamic vinegar, mustard, honey, salt, and pepper to make the dressing. Combine the beetroot, apple, onion, and dressing, let it sit, and season again before serving. Add the remaining diced apple if desired.