Swabian girl's fruity-exotic beetroot salad

Ingredients for 4 servings:

• 2 small beetroot (approx. 500 g)
• 1 apple, sour
• 1 banana(s)
• 1 tbsp lime juice
• 2 m.-large gherkins
• 1 small onion(s)
• 125 g natural yogurt (3.5% fat)
• 1 tbsp mayonnaise or oil
• ½ tbsp soy sauce
• some sugar or honey
• ¼ tsp cardamom, finely ground
• salt and pepper
• n. B. garlic
• 2 eggs, hard-boiled, if necessary

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

A splash of color on the salad buffet, goes well with grilled food

Beetroot can be freshly cooked and peeled, vacuum-packed, or from a jar; drain the latter. Peel the apple and banana, core and dice the apple, halve the banana lengthwise, then slice it; place both in a salad bowl and toss with the lime juice. Dice the beetroot and gherkins (use disposable gloves for the beetroot to save you from scrubbing your hands). Peel and finely chop the onion or dice it very finely, and add everything to the bowl. For the dressing, mix the yogurt with mayonnaise (or a little oil), season with soy sauce, sugar or honey, pepper, and salt. Add a tiny bit of garlic to taste (a tiny clove, or some dried granules), and season gently with cardamom; it’s best to use just a little at first and add more seasoning later. Mix the dressing well with the salad and let it sit for a while. Adjust the seasoning if necessary. The cardamom should be just noticeable, but not overpowering. If you like, you can also add chopped hard-boiled eggs. Chill for 1 hour before serving.