John Myers
Salad with Beetroot, Apple and Carrots
The perfect salad with beetroot, apple and carrots recipe with a picture and simple step-by-step instructions.
- 350 g Beetroot pre-cooked
- 250 g Carrots about 250 g
- 1 Apple approx. 150 g
- 50 g Walnut kernels
- 1 tbsp Freshly grated horseradish
- 2 tbsp Light rice vinegar
- 3 tbsp Rapeseed oil
- 3 tbsp Walnut oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- Parsley for garnish
- Peel the carrots with the peeler and cut with the spiral cutter / alternatively cut into fine strips. Peel the apple, remove the core, cut into slices and then into fine strips. Cut the beetroot first into slices and then into thin strips. Mix all ingredients together. Roughly chop the walnuts and lightly toast them in a pan without oil. Grate horseradish (1 tbsp) and mix with light rice vinegar (2 tbsp), rapeseed oil (3 tbsp), walnut oil (3 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 strong ones) to make a vinaigrette Mix, drizzle over the salad and mix everything well. Scatter the walnuts on top. Arrange salad in bowls garnished with parsley and serve.
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