Raw beetroot salad

Ingredients for 4 servings:

• 3 beetroot, fresh, raw
• 2 apples (Jonagold or Rubinette)
• 3 tbsp sunflower seeds
• 2 tbsp rapeseed oil
• 1 tbsp raspberry vinegar
• 1 tbsp balsamic vinegar
• ½ tsp salt
• 1 pinch(s) pepper
• 1 tbsp, heaped salad herbs of your choice

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

quick, easy, healthy, vegan

First, dry-fry the sunflower seeds in a pan without any fat or oil, stirring constantly, until lightly browned. Transfer from the pan directly to the bowl intended for the salad and let cool. Peel the beets and core the apples. Slice both into not-so-fine strips, ideally using an electric slicer. Add everything to the bowl and mix together. Season with spices, vinegar, and oil. Add salt and pepper to taste. Add any herbs you like. We prefer just chives and parsley, but it tastes good with dill too. Because this raw beetroot salad is different from the salad you’re more used to (with onions and slices), everyone loves it.