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Karl's beetroot salad

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Ingredients for 2 servings:

  • 2 beetroot bulbs
  • 1 apple, sweet and sour
  • 1 tbsp pumpkin seed oil
  • 1 tbsp mustard, hot
  • 2 tbsp water
  • salt and pepper
  • 1 tbsp pumpkin seeds

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

hearty with apple and pumpkin seeds

Briefly roast the pumpkin seeds in a nonstick pan over low heat without any fat. Set aside. Meanwhile, peel the beetroot (best with rubber gloves) and then thinly slice (or coarsely grate). Quarter the apple, core it, and grate it a little more finely, then mix it with the beetroot. For the dressing, mix the mustard with pumpkin seed oil, water, and a little salt and pepper with a fork and add immediately to the salad. Mix everything well and season with salt and pepper. Finally, garnish with the pumpkin seeds. Be careful! This salad stains badly for two reasons (beetroot and pumpkin seed oil)!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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