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Beetroot salad with apple

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Ingredients for 2 servings:

  • 1 beetroot, raw/uncooked
  • 2 apples
  • 1 handful of nuts, e.g. walnuts, sunflower seeds, etc.
  • 1 oil, tasteless
  • 1 shot of pumpkin seed oil
  • 1 shot of balsamic vinegar, white

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

crisp, fresh favorite salad

Finely grate the beetroot and apples and mix together. Season with rapeseed oil, white balsamic vinegar, and a splash of pumpkin seed oil. Sprinkle with a handful of walnuts, pumpkin seeds, sunflower seeds, or cashews, and you’re done. You can also let the salad sit for a while. It will keep in the fridge for a few days.

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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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