Fruity white beetroot salad

Ingredients for 1 servings:

• 1 small white beetroot (approx. 70 g)
• 1 small pear(s), not too ripe (approx. 80 g)
• 1 tbsp apple cider vinegar
• 1 pinch of coconut blossom sugar
• 1 tbsp water
• Salt
• 2 pinches of mustard
• 1 walnut
• 10 g Parmesan
• 1 tbsp extra virgin olive oil

Instructions

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

Peel the beetroot and grate coarsely. Wash the pear. Remove the stem, blossom end, and core, and also grate coarsely. Place both in a bowl. Make a dressing from apple cider vinegar, water, coconut blossom sugar, mustard, and salt. Mix with the pear and beetroot. Let it sit for about 10 minutes. Finely slice the small green leaves of the beetroot, add them to the bowl, and stir in. Chop the walnuts into smaller pieces. Garnish the finished salad with walnuts and shaved Parmesan cheese, and drizzle the olive oil over the salad. A quick note: In the photo, some of the beetroot looks quite green. This is because half of it was sticking out of the soil. This is why the outside has turned green.