Beetroot salad with coriander and almonds

Ingredients for 2 servings:

• 1 small onion(s)
• 2 large beetroots, pre-cooked
• 1 apple
• 1 small bunch of coriander leaves
• 2 tsp lemon oil
• 1 tsp vinegar
• 30 g almonds, chopped
• e.g. salt and pepper

Instructions

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

Cut the beetroot and apple into small pieces, and finely slice the onion. Wash the coriander leaves, pluck the leaves from the stalks, and halve any large leaves. Mix everything with the chopped almonds, oil, vinegar, salt, and pepper. The coriander and lemon oil give the salad a fresh kick. If you don’t have lemon oil, you can also mix some grated lime or lemon zest with neutral oil. If the fresh onion is too strong for your liking, you can chop it up a few hours in advance and soak it in milk; this will reduce the spiciness somewhat. Rinse the onion in a sieve before mixing it with the other ingredients.