Fruity beetroot salad

Ingredients for 1 servings:

• 150 g beetroot, fresh
• 1 apple
• 50 g blueberries
• 40 g Cheddar cheese in one piece
• 2 tbsp water
• 1 tsp Dijon mustard
• 2 tbsp Greek yogurt
• 1 tbsp water
• 2 pinches of coconut blossom sugar
• Salt and pepper, from the mill
• 1 tbsp extra virgin olive oil
• 3 halved walnut kernels
• 3 cashews

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Total time approx. 30 minutes

Peel the beetroot and coarsely grate it (wear gloves, as the beetroot will stain). Wash the apple, remove the blossom end, stem, and core. Grate coarsely. Place both in a bowl. Whisk all of the dressing ingredients thoroughly. Pour over the beetroot and apple and mix. Let it sit for about 10 minutes. In the meantime, cut the cheese into pieces approximately 0.8 x 0.8 cm in size. Wash the blueberries and pat dry. Chop the nuts slightly smaller. Just before serving, mix the cheese and blueberries into the salad. Garnish with the nuts. This amount of salad is enough to fill you up, or for two people as an appetizer.