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Beetroot salad with apple and carrot

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Ingredients for 6 servings:

  • 500 g beetroot, peeled, cooked, vacuum-packed
  • 1 apple
  • 2 m.-large carrot(s)
  • 1 small onion(s), red
  • 5 tbsp salad mayonnaise
  • 2 tbsp apple cider vinegar or raspberry vinegar
  • 1 tbsp walnut oil, optional
  • Salt and pepper, white, ground

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

simple, quick, office salad, side salad

Drain the beetroot in a colander and dice approximately 1 cm x 1 cm. Peel the carrots and coarsely grate them. Wash, quarter, core, and dice the apple, the same size as the beetroot. Peel and finely dice the red onion. Mix the dressing ingredients in a bowl. The dressing will still taste quite sour, so add the vegetables first and mix gently. Let the salad stand at room temperature for 30 minutes, then season to taste. If you can’t tolerate onions, replace them with chives, fresh or frozen.

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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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