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Beetroot salad

updated

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Ingredients for 2 servings:

  • 1 m.-large beetroot, young, fresh and with leaves
  • 1 apple
  • ½ lemon(s), the juice
  • 1 shot of rapeseed oil or sunflower oil
  • e.g. salt and pepper
  • n. B. sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Raw vegetable salad

Peel the beetroot and apple with a peeler. You can leave the skin on if you like. Then slice both into sticks using a suitable grater. Add the juice of half a lemon and season with salt, sugar, and pepper (you can omit the pepper). Add the drizzle of oil and mix everything well. Then you’re ready to serve. The salad tastes great as a side dish, but can also be used as part of a diet or dietary change.

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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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