Fruity beetroot salad

Ingredients for 4 servings:

• 2 beetroots
• 2 apples
• 1 pear(s)
• 2 carrots
• ¼ celeriac
• 1 piece(s) of ginger root, approx. 2 cm
• 1 lemon(s)
• Rapeseed oil
• Vinegar (wild raspberry)
• Salt and pepper, freshly ground
• 1 pinch(s) of sugar, or some honey

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with apple, pear, carrots and celery

Grate the apple and pear with their skins, along with the peeled celery, carrots, and beetroot. A mixture of coarse and fine graters is recommended. Never use cooked beetroot, as this completely absorbs the flavor. Grate the ginger and add it with the finely grated lemon zest. Mix everything together with a dressing made from lemon, rapeseed oil, wild raspberry vinegar (it must be a fruit-flavored vinegar; regular wine vinegar is too acidic and doesn’t emphasize the salad’s flavor diversity), salt and pepper, and a dash of sugar or honey to taste. It goes well with everything. A very fruity salad that’s inexpensive and healthy to prepare any time of year.