Chrissi's beetroot and apple salad with horseradish

Ingredients for 4 servings:

• 5 beetroot tubers
• 2 apples
• 1 tbsp lemon juice
• 100 g yogurt, 1.5%
• 1 tbsp oil (walnut oil)
• 1 tsp vinegar (apple cider vinegar)
• 1 tsp honey
• Salt and pepper, freshly ground
• some horseradish, freshly grated or from the jar
• Parsley, freshly chopped

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

ww – suitable

Wash the beets, remove the root ends, wrap each one individually in aluminum foil, place them in an ovenproof dish, and bake in the oven at 200°C (top and bottom heat) for 30-35 minutes. They should still have some bite afterward. Let them cool for about 1 hour. Then peel them with a vegetable peeler (wear gloves!). In the meantime, whisk together the yogurt with the walnut oil, apple cider vinegar, and honey. Season with salt and pepper. Wash the apples, cut them into quarters, and remove the cores. Finely grate them along with the beets, mix with the lemon juice, and add to the yogurt sauce. Finally, stir in freshly grated horseradish, if desired. Be careful with the amount; it’s easy to overdose! Sprinkle with freshly chopped parsley and serve. Total 4 points, with 4 servings giving 1 point per serving.